One of my favourite summer fruits are cling peaches. I love eating them as is or including them in salads or baked goods. They are such a versatile fruit that pairs well with savoury dishes or sweet.
Peachy Panna Cotta
A delicious combination of creamy panna cotta and tangy cling peaches
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Ingredients
Panna Cotta
- 500 ml Pouring Cream
- 60 grams Castor Sugar
- 1 tsp Vanilla paste or extract Or the seeds from half a Vanilla Pod
- 3 Gelatine leaves
Peach Sauce
- 3 Large Ripe Cling Peaches Peeled, pit removed and roughly chopped
- 2 Tbsp Lemon Juice
- ΒΌ Cup Castor Sugar
Instructions
Panna Cotta
- Submerge your Gelatine leaves in a bowl of cold (tap) water to soften (around 5 – 10 minutes or the amount of time it takes to prepare the panna cotta mixture) and set aside
- Meanwhile, in a medium sauce pan, heat the cream, sugar and vanilla beans/paste. Heat the mixture until hot (small bubbles around the edge) but do not boil
- Remove from the heat and immediately squeeze the water out of the Gelatine leave and add to the hot cream. Whisk immediately to ensure that the Gelatine dissolves completely.
- Pour the mixture into a jug for ease of pouring into your glasses. If you needed you can pour it through a sieve at this point but I have always had a smooth well dissolved and combined mixture with this method
- You can now pour the panna cotta into the glasses, ramekins, bowls, or molds that you would like to present them in. Divide evenly. Depending on the size of your vessel, you should get 4 – 6 servings from this mixture
- If you would like the panna cotta to set at an angle as I did in the photo, I placed my four glasses into a large muffin tin to keep them at an angel. Refrigerate for at least 2-4 hours, or until completely set
- When set, add your sauce and serve or chill further until needed
Peach Sauce
- Add all ingredients to a blender and pulse on high until desired texture (chunky or smooth) is achieved
- Transfer the blended peach mixture to sauce pan, heat on medium until simmering, continue to simmer for 5 minutes, stirring occasionally
- Allow cooked mixture to cool uncovered for around 30 minutes, then cover and refrigerate. (The sauce will last up to 2 weeks in an airtight container in the fridge)
Notes
If using vanilla extract instead of the paste or beans in your panna cotta, then add it when you remove the cream mixture from the heat, just before adding the Gelatine.
I have only ever had perfect results using Gelatine leaves. I must admit I am not as successful with the powdered version so I stick with what I know.
When making this panna cotta mixture in molds, it has a beautiful jiggle once removed. I use individual silicone molds. When ready to serve, I dunk them into some very hot water for a couple of seconds before flipping onto the serving dish. Take care not to burn your fingers or get water into the panna cotta. Also do not dunk them for too long as the panna cotta will begin to melt.
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