Panna Cotta with Peaches
2 servings
240 minutes
Peach panna cotta is an exquisite dessert embodying the tenderness of Italian cuisine. Its history traces back to Piedmont, where culinary masters created this airy cream. The velvety texture of the creamy layer blends smoothly with caramelized peaches, offering a harmony of sweetness and freshness. The vanilla aroma fills each spoon with warmth and coziness, while the peaches add a light tartness and fruity note. This dessert is perfect as an elegant finish to a festive dinner or as a refined delight on a weekday. Garnished with fresh mint, panna cotta looks like a work of art, enchanting not only with its taste but also its aesthetics. Serve it chilled, savoring every moment of its delicate touch.
1
Soak 5 g of crystalline gelatin in 40 ml of cold boiled water, stir, and let it swell for 20-25 minutes.
- Gelatin: 5 g
- Water: 40 ml
2
Pour 350 ml of cream (20%) into a pot, add 3 tbsp of sugar and 1 tbsp of vanilla sugar, stir, bring to a boil, and remove from heat.
- Cream 20%: 350 g
- Sugar: 6 tablespoons
- Vanilla sugar: 1 tablespoon
3
Add the swollen gelatin to the hot cream, return the pot to the heat but do not let the mixture boil, and stir until the gelatin is completely dissolved (2-3 minutes), then remove the pot from the stove and cool.
- Gelatin: 5 g
4
Pour the cooled mixture into molds and place in the refrigerator for 3-4 hours.
5
Make cross cuts on the peaches and place them in boiling water for 30-45 seconds, remove, peel, and slice.
6
Pour 2-3 tablespoons of sugar into a pan, add 1 tablespoon of water, and bring to a boil. Add sliced peaches and cook for about 5 minutes, then remove from heat and let cool completely.
- Sugar: 6 tablespoons
- Water: 40 ml
- Peaches: 3 pieces
7
Place peaches on top of the cream layer, garnish with mint, and serve.
- Peaches: 3 pieces