Peach Panna Cotta

Name: Peach Panna Cotta
Yield: 4-5 servings
Ingredients: 1 cup heavy cream (250 ml); 1 cup whole milk (250 ml); 1/4 cup sugar (60 grams); 1 teaspoon vanilla extract; 2 teaspoons powdered gelatin (about 6 grams); For the peach topping; 3 peaches; Juice of 1/2 lemon; 2 tablespoons sugar

Laura Cicutto @ConLaura

Cavallino (VE)

When you find some heavy cream in the fridge that's about to expire, what do you do? Make panna cotta, of course! And if you also have the last of the season's local peaches (from your mother-in-law), you can make a quick and easy peach topping.

Laura Cicutto @ConLaura

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Ingredients

4-5 servings

1 cupheavy cream (250 ml)
1 cupwhole milk (250 ml)
1/4 cupsugar (60 grams)
1 teaspoonvanilla extract
2 teaspoonspowdered gelatin (about 6 grams)
For the peach topping
3peaches
Juice of 1/2 lemon
2 tablespoonssugar

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Steps

1

Soak the gelatin in cold water for about 10 minutes to soften.
2

Pour the heavy cream into a saucepan with high sides. Add the milk and sugar. Heat over medium, stirring often, until almost boiling. Remove from heat and add the well-drained gelatin.
3

Divide the cream mixture among 4 to 5 small bowls or glasses. Let cool to room temperature, then refrigerate for at least a few hours until set.
4

Meanwhile, peel the peaches and dice two of them. Puree the third peach in a blender or food processor.
5

Place the diced peaches and peach puree in a nonstick skillet. Add the sugar and lemon juice.
6

Cook over low heat, stirring for about 5–7 minutes, until the mixture thickens. Remove from heat and let cool.
7

Once the panna cotta has set, spoon some of the cooled peach compote on top and return to the refrigerator until ready to serve.