Peach-stracciatella panna cotta

Name: peach-stracciatella panna cotta
Cook time: 20 min
Total time: 290 min
Yield: 4
Cuisine: Italian
Ingredients: 250 ml fresh cream; 80 g granulated sugar; 1 vanilla bean; 3 leaf gelatin; 250 g Greek yogurt (0% fat); 100 g extra pure chocolate; 2 peach

A creamy pudding of whipped cream, sugar, vanilla, gelatin and yoghurt. That is panna cotta. Chocolate and peach are also included in this variant

Ingredients

Kitchen Stuff

4 timbaaltje (∅ 7 cm)

Directions

Pour the whipped cream into a saucepan and add the sugar. Apply to the boil.
Meanwhile cut the vanilla pod with a sharp knife in the length.
Scrape out the marrow with the tip of the knife and add it to the cream together with the vanilla pod.
Hold for 10 minutes against the boil, remove the stick and remove from the heat.
Soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream.
Stir until the gelatin is dissolved. Spoon in the yogurt and let cool for 30 minutes.
Meanwhile, chop the chocolate into pieces.
Add the chocolate to the cooled and thickened cream-yoghurt mixture and gently scoop (do not stir too long, because then the chocolate melts).
Divide the stracciatellaroom over the timbaaltjes. Put in the refrigerator for at least 4 hours.
Meanwhile, peel the peaches and cut the flesh into cubes of ½ cm.
Bring 100 ml of water to the boil with the rest of the sugar, add the peach and simmer for 3 minutes. Pour through a sieve and allow to cool.
Take the timbaaltjes from the fridge and keep the bottom of the timbaaltjes running for 5 sec. under the hot tap.
If necessary, loosen the edges with a knife. Deposit the panna cotta's on 4 plates. Divide the peach over it.