Savoring the Season: Peach and Vanilla Cream Panna Cotta

PUBLISHED ON: 04.27.2015

The doors of peach season are on the brink of being thrown wide open.  Florida peaches have already made their debut but the Georgia and South Carolina peaches in May will be when the party really starts.

There is no better way to showcase summer peaches than to prepare this absolutely delightful

panna cotta- literally translated is Italian for “cooked cream” A simple blend of cream, milk and sugar with a texture and flavor similar to custard but with a lighter feel on the palate.  An incredibly easy dessert to prepare that provides a perfect foundation for summer peaches to take front and center.

Fresh summer peaches are chin dripping juicy and it is a crying shame if you don’t take advantage of enjoying this fruit when they are in season.

Peach and Vanilla Cream Pan Cotta
Serves 6
Recipe from Imperial Sugar
 
 
Ingredients:
1 cup whole milk
1/3 cup extra fine sugar
2 teaspoons vanilla extract
2 tablespoons dark brown sugar
2 1/4 teaspoons unflavored gelatin
2 cups heavy cream
2 cups peaches, pitted and diced
1/4 cup water
Directions:
1.  Pour milk in a saucepan and sprinkle gelatin over top.  Allow to rest for 5 minutes while the gelatin blooms and forms a wrinkled layer on top of milk.
2.  Over medium-low heat (do not simmer or boil), add sugar and stir.  Once the sugar has completely dissolved, about 5 minutes, whisk in cream and vanilla  until well incorporated.  Remove from heat.
3.  Divide 1 cup of diced peaches between 6 small glasses or large glasses.  Pour the cream over leaving 1-inch of space at the top of the glass.  Transfer glasses to the refrigerator and refrigerate for 3 hours to overnight.
4.  Before serving, combine the remaining peaches, brown sugar and water in a saucepan.  Bring to a boil then reduce to a simmer and allow to simmer until the water has reduced by half and has formed a syrup, about 8 minutes.  Spoon on top of each panna cotta and serve.
Enjoy!

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