Panna Cotta with Peach Sauce
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.
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.
Make Ahead Panna Cotta
You can make Panna Cotta with Peach Sauce up to 2 days ahead and keep refrigerated until ready to serve. You and also make the peach sauce ahead too.
If you’ve made this Panna Cotta with Peach Sauce, leave a comment below. I love to hear from my readers!
Panna Cotta with Peach Sauce
Video
Ingredients
For the panna cotta:
- 1 ½ cups (473 ml) heavy/double cream, cold
- ½ cup (100 ml) whole milk, cold
- ½ teaspoon vanilla extract
- 1 ¾ teaspoons unflavored powdered gelatin
- ⅓ cup (70 grams) granulated sugar
For the peach sauce:
- 6 ounces (170 grams) 1 large fresh peach, peeled and pitted, plus more for garnish. This is the weight of the peach flesh after peeling and pitting
- 2 tablespoons granulated sugar
- 1 tablespoon water
Instructions
- Make the panna cotta:
- Place four 4-ounce (3 ½ inch/9 cm) ramekins onto a plate or small baking sheet for easy transport.
- Add the cream, milk, vanilla, and lemon zest and juice to a saucepan (off the heat). Sprinkle the gelatin over the surface and whisk gently. Let it sit for 5 minutes. The cold liquid allows the gelatin to "bloom," which ensures a smooth, lump-free texture.
- After 5 minutes, place the pan over low heat and stir in the sugar. Warm gently, stirring frequently until the sugar and gelatin have completely dissolved. Do not boil, as high heat can destroy the gelatin's ability to thicken.
- Divide the cream mixture evenly between the ramekins and allow to cool. Then, refrigerate for at least 4 hours, or overnight, until set.
- Make 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.
This recipe is fail proof! I’ve made it about 6 or 7 times now and every time it turns out delicious. And so easy! For a restaurant worthy dessert, it’s so quick and easy. I’ve used peaches but also strawberries and either one is yum!
Thank you so much! Your feedback really means a lot.
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.