Panna Cotta with Peach Sauce
Panna Cotta 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 (and the sauce) up to 2 days ahead and keep refrigerated until ready to serve.
- For the panna cotta
- 2 cups (473 ml) heavy cream, cold
- 1/3 cup (68 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.
Amount Per Serving Calories 299Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 49mgSodium 18mgCarbohydrates 41gFiber 5gSugar 37gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
If you’ve made this Panna Cotta with Peach Sauce, leave a comment below. I love to hear from my readers!