Peach and rosemary panna cotta with Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Pannacotta aux pêches et romarin à l’huile d’olive de Nyons AOP
A PDO
Preparation
20 min
A PDO
Resting time
3h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 4 peaches
  • 50cl of full-fat cream
  • 4. c. tablespoons of lavender honey
  • 2 sheets of gelatine
  • 2 sprigs of rosemary
  • Nyons olive oil PDO

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its notes of dried fruit, as well as a buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. You may also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – harvested using traditional methods.

Instructions

  • Peel and stone the peaches, then cut them into quarters.
  • Fry them for about 2 minutes in a frying pan with a drizzle of olive oil. Then add 2 tablespoons of honey and 10 cl of water and simmer over a low heat for 2 minutes to form a syrup. Add 1.5 tablespoons of olive oil.
  • Leave to cool, then chill in the fridge for at least 1 hour.
  • Soak the gelatine in cold water until softened. Heat the cream with the remaining honey and the rosemary. As soon as it begins to simmer, remove from the heat. Squeeze out the excess water from the gelatine, then stir it into the still-warm cream until dissolved.
  • Divide two-thirds of the peaches and their syrup between 4 glasses. Pour the cream over the top, then add the remaining peaches and their syrup.
  • Leave in the fridge for at least 2 hours.

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its notes of dried fruit, as well as a buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass. You may also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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