Panna Cotta with Caramelized Peaches

Pour the cream and milk into a frying pan. Cut the vanilla stem lengthwise, scrape out the seeds and add to the cream mixture together with the stem form. Add the sugar. Slowly bring to a boil while stirring. Then, half-covered, make quietly on a small fire for 15 minutes.

In the meantime, soak the gelatine in cold water.

Remove the cream mixture from the heat. Lightly squeeze the gelatine leaves and add. Allow to melt while stirring. Rinse the cooled portion molds and pour the cream mixture into them. Meanwhile, set in the refrigerator for at least 4 hours.

Dip the peaches briefly in boiling water, cool, remove the skin, cut the fruit in half and remove the stone. Cut the peaches into slices. In a wide frying pan, melt the sugar to light brown caramel. Turn the peach slices in it to the other side. Extinguish with the orange juice and the white wine. Add the sliced vanilla stalk. Cook the peaches on a low fire with the lid closed until just tender. Lift them out with a skimmer and put them in a suitable bowl. Boil the remaining juice ecwas. Pour over the peaches mold.

To serve, place the molds with the panna cotta briefly in hot water, turn out on the spot onto plates and pour over the peach slices and jus.

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