This grilled peaches recipe is definitely a bit more refined than grilled summer fruits people are used to. Vineet Bhatia's delicious dessert is easy to make, especially if you make his panna cotta and grilled almonds in advance and save the final grilling of the peaches for the last minute.
While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.
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To make the cardamom panna cotta, put the milk, cream, cardamom seeds and sugar in a heavy-based pan and bring to the boil. Set aside for 30 minutes to infuse
150ml of full-fat milk
150ml of whipping cream
3 cardamom seeds
40g of caster sugar
Soak the gelatine in cold water for about 5 minutes, until soft and pliable.
2 gelatine leaves
Rewarm the milk and cream mixture until almost boiling
Squeeze the excess water from the gelatine and add to the milk. Stir until dissolved
Strain through a fine sieve into a bowl. Place over a bowl of ice to cool rapidly. Pour it into 8 small silicone or plastic moulds. Chill for 3 hours, until set
To make the white chocolate rabdi, put the milk and cream in a heavy-based saucepan and bring to the boil
300ml of full-fat milk
100ml of single cream
Reduce the heat and cook, stirring constantly, until reduced to a third of its original volume. Remove from the heat, stir in the chocolate and cool. Chill thoroughly
40g of white chocolate, chopped
Heat the almonds and sugar together until the sugar melts and caramelises the nuts. Tip onto baking paper keeping them separate and cool
20 whole almonds
4 tbsp of brown sugar
To make the grilled peaches, heat the butter in a wok, add the peaches and sauté over a medium heat for 30 seconds
2 tbsp of unsalted butter
4 peaches, stoned and cut into wedges
Add the sugar and cook until lightly caramelised, then stir in the spices and 1 teaspoon of the lemon juice. Remove from the heat and set aside until needed
2 tbsp of brown sugar
1/2 tsp fennel seeds, roasted and crushed
1/2 tsp ground green cardamom
1/2 lemon, juiced
To serve, spoon the white chocolate rabdi across the centre of each plate and place the grilled peaches and caramelised almonds on top, alternating them. Place the cardamom panna cotta just above the fruit