Vanilla Panna Cotta with Grappa Roasted Autumn Fruit

Panna Cotta

725 ml of full cream milk

725 ml pure cream

360 grams of caster sugar

7.5 leaves of Titanium gelatine (16 gold)

1 tsp of Vanilla paste

 Method

Boil Cream and milk with sugar and vanilla.

Soak gelatine in Ice water

Add softened gelatine to hot cram

Cool over Ice

Spray moulds

Pour in semi set panna cotta.

 For the Roasted Fruit

This recipe works perfectly with ripe stone fruit such as peaches, plums and nectarines.

Cut the cheeks of the fruit and place in a roasting pan

Sprinkle with caster sugar and place in a 180 degree oven for around 10 minutes or until the fruit is just starting to soften.

Remove from the oven and douse in Grappa or brandy.

Allow to cool over night. The fruit should let down the juice and sugar to create a syrup.

To Plate

Care fully remove panna cotta from the mould in to centre of plate. Cut the stone fruit into slices and garnish around the dessert with some figs or black berries