Simple flavors that everyone knows. Fresh peaches dressed with lightly whipped cream. Maybe a drizzle of honey or a touch of vanilla. Here we present it in a new way. Creme fraiche panna cotta made with buttermilk and lemon for tang. Around it, a thin layer of roasted yellow peach puree, set lightly with gelatin. Served with the flavors of a classic peach melba trifle: crumbled home made nilla wafers, raspberry sorbet, peach sorbet, torn poppy seed pound cake, raspberry-lime gel and fresh fruit. Created for an Art Culinaire feature, (but I thought it would be fun to show you exactly how we did it…)
Perfect, simple flavors… slightly re-imagined.
Stay tuned for the full recipe when the issue comes out in June/July!