This one was for a client's lunch. Panna Cotta - an Italian classic is a lovely summer dessert, made by simmering milk and cream with sugar and setting it with gelatin. It is denser than a souffle and lighter than a cheesecake. It is usually served with fruits or berries. The beauty of this dessert is that is takes 5-6 mins to put together and it unmoulds very easily also.
The traditional recipe calls for cream only - Panna Cotta means cooked cream - however, if you want it lighter you could use half milk and half cream or even coconut milk with cream.
My version is a peach pannacotta
I used canned peaches and set peach juice with gelatin to form the base. The pannacotta is flavoured with vanilla bean and set on top of the peaches. This is then unmoulded so that the peaches are on top
Recipe
Ingredients for the Peach Layer
1 can tinned peach halves
peach crush - mapro
3 tsp gelatin
Layer the dish you are planning to use with the peach halves. I used the cut half facing down.
Use the juice of the peaches, add in some peach crush to make 300 ml.
Sprinkle the gelatin and leave it to bloom for 10 mins
Heat on medium low to dissolve the gelatin. As soon as the liquid is clear pour over the peaches and bring to room temp. Keep in fridge to set.
Vanilla Bean Panna Cotta
300 ml cream
200 ml milk
1/3 cup sugar
1 vanilla bean
4 tsp gelatin
Remove 1/2 cup of milk and sprinkle gelatin on it. Keep it aside to bloom.
Heat the balance milk and cream with sugar - just enough to dissolve the sugar. Do not boil or cream can curdle.
Add the vanilla bean and leave to infuse.
Heat the gelatin milk on low to dissolve gelatin.
Mix into the cream and bring to room temp.
Once cooled pour on top of the set Peach jelly and keep to chill for 8-10 hours
Run a wet knife along the outer edge of the pannacotta to help unmould. Unmould on a plate so that the peaches are face up.
Decorate as desired.
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