Panna Cotta with Peach Sauce

Panna cotta served on a plate with peach sauce

Panna Cotta with Peach Sauce

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A creamy Italian dessert served with fresh peach sauce.

Course Dessert

Cuisine Italian

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 454

Author Janette

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.

Video

Notes

High Altitude Note: This recipe was tested at sea level. In high-altitude areas, liquids evaporate faster during heating, which can make the panna cotta too firm. After heating, measure your liquid; if it’s less than 2 cups, add a splash of warm extra cream and stir well to return it to the original volume before chilling.

Nutrition