1. Lightly oil four dariole moulds or small ramekins (capacity should be about half a cup or 125 ml per container). 2. Heat the cream in a small saucepan over a medium heat until its hot, and then remove from heat. 3. Stir in the icing sugar until its dissolved. 4. Put the water ina small heat proof jug and sprinkle in the gelatine. Whisk with a fork until the gelatine dissolves. 5. Add the gelatine mixture to the cream and stir until both have combined. 6. Transfer the cream mixture to a large heat proof bowl, and gradually whisk in the yoghurt. 7. Scoop out the vanilla seeds from the vanilla bean and add it to the yoghurt mixture; stir well. 8. Divide the mixture between the prepared moulds/ramekins and cover and refrigerate for about 6 hours, or until set. 9. About 30 minutes before serving, melt the butter in a frying pan over a medium heat. Add the nectarines and cook until lightly browned, about 5- 8 minutes. 10. Spronkle the brown sugar over the nectarines in the pan, and then reduce heat and cook until caramalised. 11. Remove the nectarines from the heat, and allow to cool for about 5-10 minutes. 12. Invert the moulds on a serving plate (*see my notes above), and serve the panna cottas with nectarines. ---------------------------------------------------------------------------
Nutrition
Ingredients
