Tonka Bean Panna Cotta with Poached Vineyard Peach

For the panna cotta of tonka beans with poached vineyard peach, grind the tonka beans with the sugar in a blender. Then bring the milk to the boil with the tonka beans and leave to infuse overnight.

The next day, heat the milk again and dissolve the soaked gelatin in it. Strain through a fine sieve into a large enough bowl and chill everything together on ice.

When it starts to thicken, carefully stir in the whipped cream and pour into four small ramekins. Place in the refrigerator for three hours.

For the poached vineyard peaches, blanch the peaches in hot water and rinse in cold water. Remove the skin and cut the peaches in half, removing the pit. Cut out of baking paper a circle as large as the cooking pot in which the peaches will be poached. In the cooking pot, bring the vanilla bean, water, wine and lemon to a boil. Add the peaches and cover with the baking paper. Boil again and add the amaretto and pêche mignon.

For ripe peaches, it is perfectly sufficient to cool them in the stock. They are then cooked. If the peaches are still a little firm, pour the stock into a separate saucepan and bring to the boil repeatedly. Then fill the peaches again with the hot stock and let them cool in it a second time.

To serve, dip the ramekins in hot water and invert the panna cotta onto dessert plates and pour the panna cot

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