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.
You can make Panna Cotta with Peach Sauce up to 2 days ahead and keep refrigerated until ready to serve.
If you’ve made this Panna Cotta with Peach Sauce, leave a comment below. I love to hear from my readers!