Panna Cotta with Peach Sauce is the ultimate Italian creamy dessert. A blank canvas to serve with whatever fruity flavor you like and in this case, a fresh peach sauce. Panna Cotta (translates to cooked cream) is an Italian classic, almost no-cook dessert.
Since peaches are in season and they are so sweet and good right now, I made a simple peach puree.
It’s been a while since I’ve made panna cotta. My previous recipes, Pomegranate Panna Cotta (that is festive for Christmas) and Lemon Panna Cotta that is a light and delicious summer dessert that is served with a raspberry sauce.
How to remove panna cotta from the mold?
To loosen the panna cotta from the molds, first run a thin knife around the inside edge. Place the ramekin in a bowl of hot tap water (submerged about halfway) for up to 1 minute, then turn out onto a plate or bowl. If you leave it in the hot water too long, it will melt.
The peach sauce can be used for so many dishes. A savory sauce for chicken or shrimp, in plain yogurt for breakfast, pour over vanilla ice cream or make a Peach Bellini.
The peach sauce for this panna cotta can be made any time of year, even when it is not peach season. Drained canned/tinned peaches and frozen peaches will also work in the same way.
You can make Panna Cotta with Peach Sauce up to 2 days ahead and keep refrigerated until ready to serve.
A creamy Italian dessert served with fresh peach sauce.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
For the panna cotta
2 cups (473 ml) heavy cream, cold
1/3 cup (66 grams) granulated sugar
1 tablespoon powdered gelatin (or 3 gelatin sheets prepared according to package directions)
For the peach sauce:
6 ounces (170 grams or 1 large) fresh peach, peeled and pitted, plus more for garnish (see note)
2 tablespoons granulated sugar
1 tablespoon water
For the panna cotta
Place 4, 3-inch (7.5 cm) x 2-inch (5cm) small round ramekins/bowls onto a plate or small baking sheet.
To a saucepan (off the heat) add the cream, sugar and powdered gelatin, whisk until the gelatin has dissolved. Put the pan on the heat and bring to a simmer. Turn off the heat and transfer to a jug with a pouring spout.
Divide the cream mixture between ramekins and refrigerate at least 4 hours to overnight.
For the peach sauce
Add the peach, sugar and water to a saucepan. Bring to a simmer until the sugar is dissolved. Transfer to a blender and allow to cool for a few minutes then blend until smooth. Set aside.
Once the panna cotta is set, dip the bowls in hot water to help loosen, then run a knife around the edge. Put the mold upside down on a plate and release the panna cotta. Invert onto a plate and top with the peach sauce and fresh peach slices.
Note: This is the weight of the peach flesh after peeling and pitting.
2 Comments on “Panna Cotta with Peach Sauce”
My first time making Panna Cotta! This recipe is amazing! I followed all the steps and it turned out great! I used nectarines instead of peaches since I had them at home. A big hit at my house! Will definitely do it again!
I’m so happy you chose my recipe to make and enjoyed it. I love that you used nectarines, I’ll have to give that a try.