Ingredients
Serves 6Panna Cotta:
5 gelatine leaves
1 vanilla bean, split lengthwise
450 ml thick cream
450 ml full cream milk
75 g caster sugar
For the Compote:
1 kg stone fruit (i.e. nectarines, plums, peaches)
100 g caster sugar
1 grated zest of lemon
1 cup of verjuice
Method
Place the gelatine leaves in a bowl of cold water to soak for 5 minutes. Scrape out the vanilla seeds and add to a saucepan with the vanilla pod, the cream, milk and sugar. Heat over a medium heat and bring slowly to the boil. Remove from the heat and leave for 5 minutes to allow the vanilla to infuse.
Return the saucepan to the heat and bring back to the boil. Remove from the heat. Drain the gelatine leaves and squeeze out any excess water. Add to the hot cream and stir well so that the gelatine dissolves evenly.
Preheat the oven to 180°C. Wash the fruit, remove stone and cut into pieces about 1cm square. Combine with the caster sugar, lemon zest and verjuice.
Place into a large ovenproof dish, cover with foil and bake on the middle shelf until just tender, about 15-20 minutes. Remove the foil and cook for a further 5 minutes. Cool to room temperature. Drain the liquid from the fruit and reserve.
Divide fruit evenly between 6 x 200-250ml greased moulds or ramekins. Pour the cream mixture over the top of the fruit. Cool then cover loosely with cling film and chill for at least 4 hours or until set.
To serve, briefly dip each mould or ramekin into boiling water to loosen the sides of the panna cotta. Turn onto a plate and drizzle with the reserved liquid from the fruit. Serve immediately.