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Bay Lime Ginger Panna Cotta with Peaches in Lime Agrodolce

 

Serves 8-12

 

1 qt.               Organic heavy cream

1/4 C + 1 T  Organic sugar

2 1/4 t           Gelatin (bloom in 3 T cold water)

2-3                 Fresh bay leaves, torn

1                     2" piece of ginger, thinly sliced

1/4 t              White pepper

2 t                  Dried ginger powder

1 t                  Cardamom

2                    Limes (peels only)

2 T                Lime juice (save the rest for the agrodolce)

2                    drops Lime oil

 

2                    Ripe, firm yellow peaches, sliced thinly

1/2 C            Lime juice

1/2 C            Organic sugar

2 T               Grated lime zest

 

Scald cream with sugar, bay leaves, spices, and lime peels. Let cool to infuse for 15 minutes to ½ hour. Strain, gently whisk in the bloomed gelatin. Set over an ice bath and stir until chilled and slightly thickened. Pour into molds or dessert glasses and refrigerate until set. Cover and chill overnight.

 

Whisk lime juice and sugar together. Bring to a boil and cool completely. Chill overnight. Slice peaches and pour agrodolce over them. Keep refrigerated until served on top of the panna cotta. Spoon a little agrodolce on top and enjoy with a glass of Greenwood Ridge Riesling.