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month-recipe.html
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<!DOCTYPE html>
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<div class="month-recipes">
<h1>Recipe of the month</h1>
<h2>Vanilla Yoghurt Panna Cotta With Roasted Peaches</h2>
<p> An Italian dessert of sweetened cream and in this case a mixture of cream and yoghurt, thickened with a
little gelatin and molded in a cup or in any container you would like it in. For ease of serving I love
to serve it in glass cups. It's not only easy for individual servings but perfectly elegant looking and
you don't have to worry about unmolding it onto a plate perfectly.</p>
<img src="https://d33wubrfki0l68.cloudfront.net/60c1b5b5ada84dacdc742320c67b9a600aacd0c1/b4ff8/images/uploads/2018_09_09_vanilla_yoghurt_panna_cotta_2.jpg"
alt="dessert">
<img src="https://d33wubrfki0l68.cloudfront.net/d5430c9819bd5b38440b09772c0c2e1ac5d7685d/fab2c/images/uploads/2018_09_09_vanilla_yoghurt_panna_cotta_5.jpg"
alt="dessert">
<p>For the topping I chose to use peaches and nectarines. What's yummier than peaches and cream of any sort?
A combination that you can never go wrong with and always a hit. I had fresh thyme leftover from another
recipe an thought it would be perfect with the peaches and nectarines, giving them a hint of floral and
a slight woodsy flavouring. It brings out the sweet flowery essence of the fruit and is just a great
pairing without being over powering.</p>
<img src="https://d33wubrfki0l68.cloudfront.net/337146873de402445abc588468b3d7bb5868d925/1cd59/images/uploads/2018_09_09_vanilla_yoghurt_panna_cotta_7.jpg"
alt="dessert">
<p>Any stone fruit would work in this recipe and any fruit for that matter. Roasting it brings out the
sweetness and adding fruit to the Panna Cotta adds a bright layer of flavour and something syrupy to
swirl into your Panna Cotta.</p>
<h3>Recipe</h3>
<p>Ingredients</p>
<p>For the Pana Cotta</p>
<ul>
<li>4 tablespoons (60 ml) water</li>
<li>2½ teaspoons unflavoured gelatin</li>
<li>2 cups plain whole-milk Greek yogurt</li>
<li>1 tsp pure vanilla extract</li>
<li>2 cups (475 ml) whole milk or heavy cream divided</li>
<li>¼ cup granulated sugar</li>
<li>2 tablespoons freshly squeezed lemon juice (from about ½ lemon)</li>
</ul>
<p>For the roasted peaches & nectarines</p>
<ul>
<li>4 peaches (I used 2 peaches and 2 nectarines but any stone fruit would work)</li>
<li>½ cup balsamic vinegar (I used white balsamic but you can use either or)</li>
<li>1-2 tablespoons honey plus more to taste</li>
<li>Salt</li>
<li>Pepper</li>
<li>2-3 sprigs of fresh thyme plus more for garnish</li>
</ul>
<p>Directions</p>
<ol>
<li>Preheat oven to 400°F.</li>
<li>Cut each peach in half around the pit then pull apart from the pit and then cut each half in half.
Place peach quarters on a baking dish.</li>
<li>Mix balsamic vinegar with honey and drizzle over the peaches.</li>
<li>Season with salt and pepper, place over them the sports of thyme and place in the oven and roast 30
minutes until caramelised and tender.</li>
<li>Once done remove and allow them to cool and then serve over the Panna Cotta along with a drizzle of
the pan juices. They are also fabulous over ice cream.</li>
</ol>
<p>Get fancy
To get the layered angled affect I used a square baking pan (the one I use for brownies) to stabilise my
angled positioned glasses. I lined the baking pan with a dish cloth (to add some bulk between glasses
for stability) and tipped each glass against each corner of pan at roughly the same angle. I then placed
an inverted smaller glass in the middle of the pan to stabilised the other cups. Pour the mixture
carefully into each tipped glass and then carefully transfer the entire baking dish into the
refrigerator for the Panna Cotta to set on an angle in the cups.</p>
<img src="https://d33wubrfki0l68.cloudfront.net/6d258221e3b677ef9e2e15233e684ab73acf32c1/a90d5/images/uploads/2018_09_09_vanilla_yoghurt_panna_cotta_15.jpg"
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