Panna Cotta with Peach Coulis

Name: Panna Cotta with Peach Coulis
Total time: 600 s
Yield: 6 servings
Ingredients: 3/4 cup milk (about 200 grams); 3/4 cup heavy cream (about 200 grams); 1/3 cup sugar (about 80 grams); 1 1/4 teaspoons gelatin (about 6 grams); 1 large yellow peach; 1 tablespoon sugar; Juice of 1/2 lemon; as needed Canned or fresh seasonal peaches,

Enza Falco @enzacook140463

Bari

Panna cotta is a refreshing dessert, perfect for hot days and beyond. It's easy to prepare and enjoy after lunch or dinner. You can enhance panna cotta with your choice of fruit.

Enza Falco @enzacook140463

Bari

Panna cotta is a refreshing dessert, perfect for hot days and beyond. It's easy to prepare and enjoy after lunch or dinner. You can enhance panna cotta with your choice of fruit.

Saved

Ingredients

10 min + cooling

6 servings

3/4 cupmilk (about 200 grams)
3/4 cupheavy cream (about 200 grams)
1/3 cupsugar (about 80 grams)
1 1/4 teaspoonsgelatin (about 6 grams)
For the coulis
1large yellow peach
1 tablespoonsugar
Juice of 1/2 lemon
For garnish
as neededCanned or fresh seasonal peaches,

Saved

Steps

10 min + cooling

1

In a saucepan, combine milk, cream, and sugar; stir to dissolve the sugar. Soak the gelatin in cold water for 10 minutes, then heat the mixture over moderate heat for 5-7 minutes without boiling. Squeeze the gelatin and add it to the warm milk and cream mixture.
2

Stir and pour into individual molds. Let cool to room temperature, then refrigerate for a couple of hours.
3

Prepare the peach coulis or sauce. Peel the peach, cut into pieces, and place in a small pot with sugar and lemon juice. Heat for a few minutes until softened; while still warm, blend with an immersion blender and let cool.
4

After chilling in the fridge, remove the panna cotta from the molds and decorate with the sauce and slices of canned peaches.
5

Note: You can also increase the amount of fresh peaches for the sauce, leaving half in cubes and blending the rest.