Panna Cotta And Roasted Nectarines

1. 1

   Combine the cream, milk, vanilla bean, 1/4 cup sugar, gelatin and rind in pan; stir over low heat until warm. Remove from heat and leave until cool but not set.

2. 2

   Strain cream mixture through a fine strainer; discard vanilla bean. Pour the mixture into 4 x 1/2 cup capacity molds. Cover and refrigerate at least 6 hours or overnight.

3. 3

   To make roasted nectarines: Preheat the oven to 425u00b0F. Place the nectarines, cut side up, in a small oven safe dish, sprinkle with 1/2 cup sugar and drizzle with wine. Roast for about 15 minutes or until browned lightly and softened. Cool.

4. 4

   Turn out panna cotta; serve with nectarines and pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.