Peach panna cotta
A gently fruity twist on a classic, easy Italian dessert.
Servings: 2
Calories: 216kcal
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Ingredients
- ⅓ cup milk
- 1 teaspoon gelatin
- ⅓ cup heavy cream double cream
- ⅓ cup peach puree approximately 1 large peach
- 4 teaspoon maple syrup or honey, can also use sugar if you prefer
Instructions
- Put the milk in a small dish and sprinkle the gelatin over the top. Leave the gelatin to bloom as you prepare the other parts - it will curl up into a kind of uneven layer on top.
- If using fresh peaches, peel and remove the stone first, then roughly chop, put the peach in a blender and blend until smooth. Measure out the amount of peach puree you need (⅓ cup, 80ml if making one recipe quantity).
- If you intend to remove the panna cotta from moulds, lightly oil 2 moulds or ramekins/custard dishes (4oz/120ml size is good). Otherwise, simply have your jars/glasses/dishes ready.
- Gently warm the cream and maple syrup over a low heat until the mixture just starts to steam and small bubbles form at the edges. Remove form the heat and stir in the milk-gelatin mixture. Stir and use the heat of the pan to dissolve the gelatin. Check the back of your spatula or test with a spoon to s make sure that there are no crystals left. If you still have some after stirring a minute or two, return the pan to the heat to warm gently and dissolve the gelatin. But take care not to heat too much.
- Remove from the heat again, if you re-heated, and add the peach and stir so that everything is well combined. Let it cool slightly if it is still very warm to try to avoid it layering when you pour into moulds/dishes.
- Divide the mixture between the ramekins/dishes/glasses and chill for at least 2 hours to set, or else at least 4 hours or overnight if you want to remove from dishes.
- To remove from the dish, if you want to, sit the base of the dish/mould in a bowl of hot water for a minute then ease the top edge away with a knife before inverting onto a plate (if the plate is damp, you can slide it to reposition if you need to). Serve as you prefer, eg with some caramelized peaches or peach puree.
Video
Notes
Note the peaches, even when well blended, mean the texture of the dessert is not quite as evenly smooth as a plain vanilla version to look at. But it still tastes smooth when you eat it. If you want to try to get even smoother, or if your peach puree seems stringy in some way, you could try pressing the puree through a sieve to try to reduce any remaining lumps.
Nutrition
Calories: 216kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 37mg | Potassium: 163mg | Sugar: 12g | Vitamin A: 735IU | Vitamin C: 1.7mg | Calcium: 87mg
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