• 600ml milk
• 150ml double cream
• 100g sugar caster
• 2 tbsp orange marmalade
• 3 gelatin leaf
• 8 peaches
• 1 thyme punch
• a little olive oil
• a little honey
• 100g granola

1. Boil the milk, cream, sugar and marmalade.
2. Turn off the heat, add the gelatin leaves.
3. Pour the mixture into glasses and set in the fridge for about 4 hours.
4. Remove the stone from the peach and cut into quarters, place in a baking tin.
5. Add thyme, honey + oil and roast for about 15 minutes at 180 ° c.
6. Leave to cool and serve on top of pannactotta with juice.
7. Finish by pouring on the granola.

Recipe by Shane James, originally featured on Prynhawn Da.