Fruit Recipes

Panna cotta with White Chocolate and Flat Peaches on Almond Streusel cake

80minutes
6serves
difficulty

Preparation

For the almond streusel cake
1

In a bowl, mix the 00 flour, finely chopped almonds, salt, sugar and butter. Work quickly with your hands to form crumbs.

2

Spread them in a 20cm hinge mould covered with baking paper and leave to stand in the fridge for a couple of hours.

3

Then bake at 200°C for about 15/20 minutes.

4

Leave to cool on a tray.

For the jelly and saffron
1

Place the gelatine sheets in a bowl with cold water to soften them.

2

In a frying pan, place the blended 3moretti peaches and sugar. Heat the purée for a few minutes, add the saffron and add the squeezed gelatine sheets and stir.

3

Spread the mixture into a 16cm ring and place in the freezer to harden.

For the panna cotta
1

Place the gelatine sheets in a bowl with cold water to soften them.

2

Pour the cream, milk, sugar and 3moretti orange liqueur into a small saucepan and heat over a low heat, but without bringing it to the boil.

3

Add the white chocolate and stir until melted.

4

Squeeze out the isinglass and dip it into the cream and milk, then stir until it has dissolved completely.

5

Allow to cool slightly and pour the mixture into an 18cm steel ring, placed on a serving plate on which you have placed cling film.

6

Place in the freezer and allow to harden.

For the peach compote
1

Clean the 3moretti peaches and cut them into small pieces. Put them in a pan with the sugar.

2

Cook until the peaches are soft.

3

Turn off the heat and add all the jelly scraps and mix well, you will see that the jelly will melt.

4

Let it cool down.

How to make it
1

Take the panna cotta out of the freezer and turn it out.

2

Place the streusel disc on a plate and spread the 3moretti peach compote in the centre. Place the panna cotta on top.

3

Remove the jelly from the freezer and cut out discs using two 1 and 2cm biscuit cutters.

4

Place the discs on the panna cotta in a random pattern.

5

Finally, decorate with mint leaves.

Ingredients

For the almond streusel cake
60 g finely chopped almonds60 g 00 flour60 g butter60 g demerara sugarto taste pinch of salt
For the panna cotta
250 ml fresh milk250 ml fresh cream40 ml 3moretti orange liqueur40 g sugar70 g white chocolate8 g gelatine
For the peach and saffron jelly
200 g 3Moretti Blended Flat Peaches40 g sugar4 g gelatine1/2 sachet of saffron
For the peach compote
3 3moretti Doughnut Peaches30 g sugar
To decorate
to taste mint leaves
Tarocco Blood Orange

Etna’s precious jewel

Moro Blood Orange

Plenty of juice and taste for any time of the day

Blond Orange

An ally to your figure and well-being

Tangerine

Pocket-sized vitamins

Flat peach

Unique in shape and taste

Peach

Lovely to touch, tasty to bite

Nectarine

A fleshy, peach-like fruit

Coscia Pear

A fruit that is good for your teeth and your figure

Prickly Pear

The ‘thorny’ fruit with a fresh and sweet heart

Sanguinello Blood Orange

Rich in antioxidants

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