Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 6 peaches

  3. 2 tbs caster sugar

  4. 150ml dry marsala (see note)

  5. 1 cinnamon quill

  6. 1 tsp arrowroot (see note)

  7. 2 tbs chopped pistachio nuts

  8. Yoghurt pannacottas

  9. 4 gold-strength gelatine leaves (see note)

  10. 300ml thickened cream

  11. 300ml milk

  12. 1/2 cup (110g) caster sugar

  13. 1 vanilla bean, split, seeds scraped

  14. 150g thick Greek-style yoghurt

Instructions Jump to Ingredients ↑

  1. For the pannacottas, soak the gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place the cream, milk, sugar, vanilla pod and seeds in a saucepan over medium heat and bring to just below boiling point. Remove from the heat. Squeeze gelatine to remove excess water, then add to the warm milk mixture, whisking to dissolve gelatine. Strain through a sieve, discarding vanilla pod. Cool to room temperature, then whisk in the yoghurt. Pour into 6 greased 150ml dariole moulds, then chill for at least 4 hours or overnight until set.

  2. Cut a small cross in the base of each peach. Place in a heatproof bowl and pour over boiling water. Leave for 30 seconds. Drain and place in a bowl of iced water for 30 seconds, then peel.

  3. Place the sugar, marsala, cinnamon, vanilla and 150ml water in a pan over low heat, stirring to dissolve sugar. Simmer for 5 minutes. Stir arrowroot with 2 tablespoons cold water to form a paste, then add to the marsala mixture and continue to cook for 5 minutes or until thickened. Pour hot mixture over peaches, then chill for 2 hours.

  4. Unmould the pannacottas by dipping the dariole moulds briefly in warm water, then turn them out onto plates. Serve with the peaches, drizzled with syrup and scattered with pistachios.


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