White Nectarines, Raspberries and Cherries Set in their Juices with Vanilla Panna Cotta

Name: White Nectarines, Raspberries and Cherries Set in their Juices with Vanilla Panna Cotta
Yield: Serves 8
Cuisine: Australia
Ingredients: 4 Sheets Titanium Gelatine; 180 g (6½ oz) Caster (Superfine) Sugar; 56 White Raspberries; 800 ml (28 fl oz) Cream (35% Fat); 11 Sheets Titanium Gelatine; 4 × 10 cm (4 inch) Square Sheets Pure Gold Leaf; 12 White Nectarines; 24 White Cherries; 1.3 kg (3 lb) Caster (Superfine) Sugar; 1 Vanilla Bean, Split and Scraped

Preparation info

Serves
8

Difficulty
Complex

Appears in

Quay

By Peter Gilmore

Published 2010

About

This dessert has been with me in one form or another since I started at Quay. There is a fair amount of preparation but it’s a great dessert for a dinner party as all the work is done beforehand. The white raspberries, cherries and nectarines are in season at the same time for only a few weeks each year.

Ingredients

1.3 kg (3 lb) Caster (Superfine) Sugar
1

Oceania
Australia
Sydney
Dessert

Method

To make the vanilla panna cotta, put the cream, sugar and vanilla bean in a saucepan. Bring the cream close to boiling point, then pass the cream through a fine sieve and discard the vanilla bean. Meanwhile, soak the gelatine sheets in cold water until softened. Squeeze the excess water from the gelatine, add to the hot cream and stir to dissolve the gelatine. Allow to cool but