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Golden Queen Peach Frangelico Panna Cotta with Chocolate and Hazelnut

With  Ben Batterbury

Golden Queen Peach Frangelico Panna Cotta with Chocolate and Hazelnut

Frangelico Panna cotta
500ml Cream
65g Sugar
25ml Frangelico
2 leaves Gelatine (soaked in cold water)

Boil the cream and sugar, add the gelatine and pass through a fine sieve.
Add the Frangelico and pour into moulds and set in the fridge.

Chocolate sauce
155g sugar and 125g water boiled to dissolve
15g Corn Flour
95g Sugar
40g Good quality Cocoa powder
65g Hot water

Mix this to a paste and then add the first part and place in a pan on a medium heat and cook the flour out until slightly thickened.
Leave this to cool to around 45C then fold in 45g dark chocolate.
Pass this all through a fine sieve and reserve.

8 Golden Queen peaches stone removed and quartered
4 Tbsp Honey
1 Vanilla pod seeds scraped and pod cut into long pieces
2 Oranges juiced
60g butter

In a pan, bubble the honey until it starts to lightly caramelise then add the peaches and vanilla and toss to coat.
Next add the orange juice and then the butter.
Stir until the butter has melted and emulsified.
Pop the whole thing in the oven or lower the heat to warm the peaches through.

To Assemble
Turn the panna cotta out onto a plate and brush some of the chocolate sauce next to this.
Spoon the peaches around adding some of the pan juices and finish with some roasted crushed hazelnuts.

(Broadcast: 11 Apr 2012)