Grilled peaches, white chocolate rabdi and cardamom panna cotta

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This grilled peaches recipe is definitely a bit more refined than grilled summer fruits people are used to. Vineet Bhatia's delicious Indian 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.

First published in 2015




Grilled peaches

White chocolate rabdi

Cardamom panna cotta

  • 150ml of full-fat milk
  • 150ml of whipping cream
  • 3 cardamom seeds
  • 40g of caster sugar
  • 2 gelatine leaves

To plate


  • 8 x 40-50ml moulds


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
Heat the almonds and sugar together until the sugar melts and caramelises the nuts. Tip onto baking paper keeping them separate and cool
To make the grilled peaches, heat the butter in a wok, add the peaches and sauté over a medium heat for 30 seconds
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
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
First published in 2015

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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