And? What do you think of my cool new Mediterranean background (I always have to use the spellchecker to get that word spelled correctly!)… It’s very very blue… Maybe a little bluer then I thought it would be but I still like it. I had to get a background made that was washed out white for a photoshoot. Couldn’t find anything I liked or was what I needed and since I didn’t have that much time left I had a local furniture maker do it for me. Bit more expensive but loving it! Have been using the white already the entire week sofar!
Now before I go and talk all about this delicious nectarine panna cotta, I need to ask you a serious question. As you know I have been running the Donna Hay Styling and Photography Challenge now for almost a year. Submissions have not been that much and this last one has so far only gotten 5 submissions, which is hardly worth the time it is costing me. So I ask you; do you like the challenge? What do you not like about it? Is it too easy, too difficult, too expensive? Or you just can’t be bothered?
Due to the low responses I am thinking if it makes sense to continue or if I should just devote my time elsewhere. So any input on your thoughts are more then welcome! O and one day left to enter something for August! Can’t believe August is over and September is upon us.
I woke up this morning really early at around 6 am and it was still dark! Is that time already started? I feel like we haven’t even had a proper summer yet and here we are heading full into the beginning of Autumn. I love autumn so no bad words about that but still… can’t we maybe get one or two good weeks of sunshine? Preferably weeks where I am not completely buried under work? Or is that too much to ask maybe? I’m stocking up on good books to read for the longer wintermonths already. I love reading but on any average day I seem to only end up reading cookbooks. Great fun but a proper story once in a while is nice too.
One other reason I noticed that autumn is drawing nearer is the fact that stonefruit has appeared in the shops. Nectarines, apricots, plums; they are everywhere. And I love them although finding tasty ones seems to be increasingly hard. Is that just me or are a lot of the fruits these days much more watery? Less flavor, not so sweet and without doing anything to them some are just plain boring. And that – in all fairness – is what is letting this dish down a little bit too. The nectarines weren’t really very ripe, so following Mona’s example I cooked them before pureeing them in the blender and then passing through a sieve. Still not really good. I sweetened the puree with some sugar, adding a bit of lime for extra punch but still it could have been a lot better I think.
By the time these babies were set it was also getting rather late in the day. In my little studio that means the sun will come out and be annoying on the table so I had to shoot in between the rays of sunlight coming in the room. You can almost see by looking at the shadow what the time of day was! Longer shadows means later in the year…
The panna cotta I used for these little pots was straightforward and tasty but I have had better ones. I love adding a little bit of acidity into my panna cotta’s as that gives them something extra. Adding buttermilk does the trick too, plus it makes it a lot lighter then just the cream.
Prep Time: 25 min
Cook Time: cooling time 5 hrs
Total Time: 5 hrs and 25 mins
- 7 leaves of gelatine + 2 extra
- 600 ml single cream
- 220 gr granulated sugar
- 2 tsp vanilla essence
- 400 ml buttermilk
- 4 ripe nectarines
- juice of 1 lemon
- Soak your 7 gelatine leaves in cold water for at least 5 minutes prior to making the cream.
- Heat the cream with the sugar, buttermilk and vanilla essence in a saucepan on medium high heat and stir until the sugar is dissolved.
- Stir in the gelatine leaves while taking the pan of the fire and stir until dissolved. Put the mixture through a sieve. Leave to cool a bit and then put in glasses of your choice and leave them in the fridge covered with a bit of clingfilm.
- In the meantime peel your nectarines (carve a cross in the bottom of the nectarines and pour hot water over them, leave to stand and you can peel them like you would a tomato)
- Chop the flesh finely, remove the stones and put the fruit in a blender. Puree until smooth, put through a sieve and press well so all the juice is gone from the pulp.
- Soak your remaining gelatine leaves in cold water and slowly heat your nectarine puree on low fire until just hot enough to dissolve the gelatine. add your lemonjuice and stir to combine. Leave to cool and once cool poor on top of the panna cotta in the fridge and put it back in to set for another 2 hours in the fridge
Adapted from Delicious cookbook