A summer special and Keto-friendly Rose & Peach Panna Cotta, ladened with the goodness of fresh peaches and flavoured with delicate rosewater for that distinct Mediterranean touch.

Recipe Card

Ingredients Quantity
For Peach Pannacotta  
Milk 100 ml
Cream 100 ml
Stevia 5 gm
Fresh peach puree 50 gm
Gelatin 5gm
Rose water ½ tsp
For Raspberry  Coulis  
Frozen raspberry 50 gm
Stevia 2 gm
Corn starch 1 tsp
Water 60 gm
For Coconut Crumble
Desiccated coconut 50 gm
Butter 30 gm
Stevia 2 gm
Egg white 2 tsp

Method of Preparation

For Peach Pannacotta

  1. Soak gelatine in cold water.
  2. Bring milk and cream to boil with stevia.
  3. Add in the Peach puree.
  4. Take off the heat cool it to 60*c and add gelatine.
  5. Pour the mixture into the mould and freeze, demould and defrost in the fridge before serving

For Raspberry Coulis

  1. Bring frozen raspberries and stevia to boil.
  2. Pour the corn slurry over it and cook until thickens.

For Coconut crumble

  1. Mix all the ingredients together
  2. Spread it on silpat and bake it in the oven.
  3. Once golden brown take it out of the oven and cut desired shapes.

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Chef Vrushali Jadhav 

Vrushali Jadhav, is a much accomplished and award-winning Pastry Chef with over 15 years of experience in some of the best known Hotel properties in the UAE.  She has mastered the art & science of Baking and Patisserie under the guidance of several renowned Master Chefs from around the world. 

She is well known for her unique and creative style of combining classics with the modern,  to create masterpieces like none other and is also an expert Chocolatier &  Gelatiere. 

After her many years in the industry, she embarked on the path of teaching & sharing her knowledge with aspiring young chefs and is now a Pastry Chef Instructor at the ICCA Dubai.