Dreaming of a dessert that tastes gourmet but is surprisingly simple to make? Peach panna cotta is your answer! This creamy, delicate Italian classic gets a bright, summery twist with fresh peaches, making it an elegant treat perfect for any occasion.
Key Ingredients & Substitutions
- Heavy Cream: Essential for that rich, velvety texture. Whole milk can be used for a lighter version, but it won’t be as rich.
- Granulated Sugar: Sweetens the panna cotta. Maple syrup or honey can be substituted, but adjust the amount to your taste.
- Unflavored Gelatin: The magic ingredient that sets your panna cotta. There’s no direct substitute for gelatin in this recipe.
- Fresh Peaches: Choose ripe, fragrant peaches for the best flavor. Canned peaches (drained well) can work in a pinch, but fresh is ideal.
- Vanilla Extract: Enhances all the flavors.
- Pinch of Salt: Balances the sweetness.
Ingredients
For the Peach Panna Cotta:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
For the Peach Topping:
- 2 ripe fresh peaches, peeled, pitted, and diced
- 1 tablespoon granulated sugar (or to taste)
- 1 tablespoon water (optional, if peaches aren’t juicy)
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (mostly chilling time)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Servings: 4
- Tools Needed: Small saucepan, whisk, measuring cups/spoons, 4 small serving ramekins or glasses, blender or food processor (optional, for smoother peach topping)
Step-by-Step Instructions
1. Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes. This process, called blooming, softens the gelatin so it dissolves smoothly later.
2. Infuse the Cream
In a medium saucepan, combine the heavy cream, sugar, and pinch of salt. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Do not let it boil.
3. Dissolve the Gelatin
Remove the cream mixture from the heat. Add the bloomed gelatin to the warm cream and whisk continuously until the gelatin is completely dissolved. Stir in the vanilla extract.
4. Portion and Chill
Pour the panna cotta mixture evenly into 4 individual ramekins or serving glasses. Cover each lightly with plastic wrap. Carefully transfer them to the refrigerator and chill for at least 4 hours, or until completely set. The peach panna cotta should be firm to the touch.
5. Prepare the Peach Topping
While the panna cotta chills, prepare your peach topping. In a small saucepan, combine the diced peaches and sugar. Cook over medium-low heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes. If the mixture is too thick, add a tablespoon of water. You can leave it chunky or blend it for a smoother sauce. Let it cool completely.
6. Serve Your Peach Panna Cotta
Once the panna cotta is firm, spoon the cooled peach topping generously over each serving. Enjoy your delightful peach panna cotta!
Storage Instructions
Leftover peach panna cotta can be stored, covered, in the refrigerator for up to 3 days. It’s best to store the panna cotta and peach topping separately if possible, adding the topping right before serving to maintain the best texture.
Frequently Asked Questions (FAQ)
- My panna cotta didn’t set, what happened? This usually means the gelatin wasn’t fully dissolved or you didn’t use enough. Ensure the cream is warm enough to dissolve the gelatin, but not boiling.
- Can I use frozen peaches? Yes, you can use frozen peaches for the topping. Thaw them first and drain any excess liquid before cooking.
- How do I unmold panna cotta? Briefly dip the bottom of the ramekin in warm water for about 10-15 seconds, then invert onto a plate. Run a thin knife around the edge if needed.
- Can I make this dairy-free? You can experiment with full-fat coconut milk as a substitute for heavy cream, but the texture will be slightly different.
- Can I make it ahead of time? Absolutely! Peach panna cotta is perfect for making a day or two in advance. Store it covered in the refrigerator and add the fresh peach topping just before serving.
- Why is it called panna cotta? “Panna cotta” is Italian for “cooked cream,” which describes the simple cooking process.
