Pannacotta with peaches and rosmary, PDO huile d’olive de Nyons

Pannacotta with peaches and rosmary, PDO huile d’olive de Nyons

4 persons
20 minutes
10 minutes
180 minutes
Olive oil or Olives used : PDO Huile d'olive de Nyons

Tips and tricks

We advise you to use a delicate-tasting PDO olive oil from Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.

You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.


  • 4 peaches
  • 50 cl whole cream
  • 4. tbsp. lavender honey
  • 2 gelatine leaves
  • 2 sprigs of rosemary
  • PDO huile d’olive de Nyons
  • Peel and stone the peaches and cut them into quarters.

  • Brown them in a frying pan with a drizzle of olive oil for around 2 minutes. Add 2 tbsp. honey and 10 cl water and simmer over low heat for 2 minutes to form a syrup. Add 1.5 tablespoon olive oil.

  • Allow to cool then refrigerate for at least 1hr.

  • Soften the gelatine in cold water.

  • Heat up the cream with the remaining honey and the rosemary. When the mixture starts to simmer, remove it from the heat.

  • Squeeze out the water from the gelatine then stir it into the hot cream until melted.

  • Place two thirds of the peaches and their syrup into 4 glasses. Pour the cream on top, then add the remaining peaches and their syrup.

  • Refrigerate for at least 2 hrs.

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