Bill Granger Honeyed Yoghurt With Rose Water Scented Peaches Recipes

BILL GRANGER - HONEYED YOGHURT WITH ROSE WATER SCENTED PEACHES

Steps:

• Put the caster sugar and rose water in a pan with 1 litre/1¾ pints of water and bring to the boil.
• Cut a small cross in the top of each peach, then add to the pan and simmer for 5 minutes.
• Take the peaches out of the syrup and slip off the skins, then return to the syrup and cook for 10 minutes until the syrup has reduced by half. Strain and cool.
• Make the honeyed yoghurt by mixing together the yoghurt and honey, then serve with the rose-scented peaches and drizzle over some of the remaining syrup.

BILL GRANGERS YOGHURT PANNA COTTA WITH ROSE-SCENTED RASPBERRIES

Steps:

• Place the cream and sugar in a pan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar has dissolved, then just bring to the boil before removing from the heat.
• Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved. Add the yoghurt and whisk until smooth.
• Strain the mixture through a fine sieve, discard the vanilla bean. Line four 125ml ramekins with plastic wrap, do this by wetting the ramekins slightly so the plastic wrap will adhere to the sides. Divide the mixture between the ramekins, cover wuth plastic wrap and chill for at least three hours, or until just set.
• To make the rose-scented raspberries, place half the raspberries in a bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and the rosewater. Chill until ready to serve.
• To serve the pannacotta, remove from ramekins onto serving plates and place spoonfuls of the rose-scented raspberries on top of each pannacotta and serve.