Sweet Inspiration for your Festive Table
Our Allesverloren Chenin Blanc is a wonderful complement to seafood, chicken or summer salads, but why not indulge your sweet tooth this festive season and serve it with a delicious honey & thyme yogurt panna cotta? This light and refreshing dessert paired with our Chenin Blanc is the perfect end to a festive feast!
Honey & Thyme Yoghurt Panna Cotta | Stone Fruit 2 ways | Rooibos Syrup
A light and refreshing dessert with an herbaceous undertone that marries beautifully with grilled nectarines, vanilla peach puree and fragrant rooibos syrup. A heavenly pairing with Allesverloren Chenin Blanc.
4 gelatine leaves (for a softer panna cotta, use 3)
250 ml cream
82.5 ml honey
a good handful of fresh sprigs of thyme
750 ml double cream yoghurt
4 large ripe dessert peaches, peeled, pip removed and cut into chunks
60 ml water
60 ml sugar
1 vanilla pod, sliced open
125 ml sugar
250 ml very strong rooibos tea (use 2-3 bags)
4-6 nectarines, cut into wedges, grilled in a hot griddle pan
fresh thyme leaves
Soak the gelatine leaves in cold water until softened.
Meanwhile, heat the cream, honey and thyme until it starts to boil. Remove from the heat and allow the flavour of the thyme to infuse into the cream while cooling down for no more than 8-10 minutes. Strain through a sieve to remove the thyme.
Pour infused cream into a bowl. Squeeze excess liquid out of the gelatine and stir into the warm cream until well combined. Allow to cool until the cream mixture is room temperature.
In a separate bowl, whisk the yoghurt until smooth. Stir in the cooled cream mixture and mix until well combined.
Pour into 8 lightly greased ramekins, moulds or glass jars.
Chill until set (takes 2 – 4 hours).
TIP: To prepare moulds, lightly grease with a mild flavourless oil like grapeseed oil
Peach puree: Place the chunks of peach, water, sugar and vanilla into a small pot, heat gently until sugar dissolves, then cover and bring to a gentle simmer. Cook for about 20 – 25 minutes. You should have a reduced chunky puree. Fish out the vanilla pod. Allow to cool. Blend in a food processor until very smooth.
Place the tea and sugar into a small pot, heat gently until sugar dissolves then simmer uncovered until reduced to one third. Do not over reduce.
Serve panna cotta drizzled with rooibos syrup. Garnish plate with dollops or a good spread of peach puree, a few grilled nectarines and light sprinkle of fresh thyme leaves.
To unmould panna cottas, gently run the tip of a thin knife around the sides to loosen (and allow air into the moulds). Dip into a bowl of warm water for no more than 3 seconds and place onto plates that have been wiped with damp paper towel – this allows you to reposition the panna cotta if need be.