Peach panna cotta is a delightful and very scenic dessert. The two-colored panna cotta is not only delicious but also beautiful to serve to guests. Peach panna cotta is ideal as a dessert for the end of a meal or as an afternoon snack. For this dessert, it’s ideal to serve it in transparent glass cups to showcase the different layers. I will explain a small and easy trick to achieve the diagonal effect later, otherwise, you can simply make it horizontal. This panna cotta with 500 ml of cream is delicious without milk, but you can alternatively use plant-based cream for a vegan version or lactose-free cream if you’re intolerant. If you, like me, love panna cotta of all kinds, I recommend checking out my PANNA COTTA RECIPES for all tastes. Now let’s see how to make peach panna cotta, and if you try it, let me know. Barbara
Here are other tasty recipes to make delicious panna cotta:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing peach panna cotta
- 4 nectarines
- 0.56 oz gelatin sheets
- 2 tablespoons powdered sugar
- 3.53 oz sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla essence (or a packet of vanillin)
How to prepare peach panna cotta
Let’s start preparing the peach panna cotta by soaking 0.21 oz of gelatin sheets in cold water. Wash the nectarines, set one aside to use for decorating the glasses later, and cut the other 3 into cubes without peeling them. Place them in a blender and blend for a couple of minutes, an immersion blender works fine too.
Pour the softened gelatin into a small saucepan and add the powdered sugar. Melt over low heat.
Now add the gelatin with the sugar to the blended peaches and mix well. Tilt the glass cups as shown in the photo; I suggest placing a teaspoon between the cup and the glass to prevent the glass from sliding down. Divide the peach blend and refrigerate for 4 hours to allow the gelatin to solidify.
While the peach blend is in the fridge, we can prepare the panna cotta. Soak the remaining gelatin sheets in cold water. In a saucepan, heat the cream, add the vanilla, the softened and well-squeezed gelatin, and the sugar. Bring to a boil and turn off the heat.
Take out the peach gelatin that has rested in the fridge and slowly pour the panna cotta, then refrigerate for another 3 hours to cool and set.
When the peach panna cotta is ready, take it out of the fridge, slice the nectarine you set aside and decorate the glasses. You can also add a few mint leaves if desired.
How to store peach panna cotta
Store in the refrigerator for 2 days
