LamBerry

1 1/2 cups (12 fl oz) water
1/2 sugar
3 peaches, halved and stoned
1 tablespoon powdered gelatine
1/3 cup (2 1/2 fl oz) water
3 3/4 cups (30 fl oz) (single or pouring) cream
1 cup icing (confectioner’s) sugar
1 teaspoon vanilla extract

Place the water and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Add the peaches and allow to simmer for 3-5 minutes or until soft. Remove the peaches (reserving the poaching liquid), slip off the skins and set the fruit aside.

Place 1/4 cup of the peach liquid in a bowl, sprinkle over the gelatine and set aside for 5 minutes. Add the gelatin mixture to the remaining liquid in the saucepan, stir through and simmer for 2 minutes or until dissolved.

Place the peach halves, cut-side up, in a well greased 26cm x 8cm x 7.5cm (10in x 3 1/4 x 3in) loaf tin and pour over the liquid. Refrigererate for 2 hours or until firm. to amek the panna cotta, sprinkle the gelatine over teh water and set aside fro 5 minutes.

Place the cream, icing stir. Add the gelatine mixture and simmer over loq heat temperature then pour the mixture over the set jelly and refrigerate for 6 hours or overnight.

To serve, dip the tin into a baking dish of warm water and invert onto a plate. Slice and serve immediately.

Serves 6-8.