Peach panna cotta
Hello food lovers,
This week I'm sharing a seasonal panna cotta recipe. Ultra quick to make and requires very few ingredients. A simple and easy recipe for everyone ;-)
This recipe is for 6 glasses (width 6cm x height 4cm) and you will need:
Cream:
- 420gr whole cream
- 20gr sugar (2 tablespoons)
- 1 vanilla pod
- 2,6gr powdered gelatin
- 13gr cold water
Peach compote:
- 3 peaches
- 10gr sugar (1 tablespoon)
- 1 lemon
Cream
We'll start by preparing our cream. Maybe you didn't know, but panna cotta means cooked cream in Italian. There you go, that was your fun fact of the day ;-)
Before cooking the cream, let's take care of the gelatin. Using a precision spoon scale, weigh 2,6gr of powdered gelatin. Mix it with 13gr of cold water and set aside. I don't use too much gelatin, I prefer a melting and creamy panna cotta! :-)
Using a knife, scrape the vanilla pod to collect the seeds.
In a saucepan, add 420gr of whole cream, 20gr of sugar (2 tablespoons), the vanilla pod and its seeds.
Bring to a boil and cook over low heat for 3 minutes, be careful as cream rises quickly! ;-)
Then strain the cream through a small sieve, immediately add the gelatin while it's still hot and incorporate it with a whisk.
Once the gelatin is incorporated, pour your cream using a jug into the glasses.
Cover your glasses with cling film and refrigerate for at least 4h.
Peach compote
Now, time for the compote! Start by peeling and cutting 3 peaches into small pieces.
In a saucepan add the chopped peaches and 10gr of sugar (1 tablespoon). Then with a microplane grater, zest 1 lemon and squeeze half of it (about 25gr of juice).
Cook over low heat. If needed, add a tiny bit of water if it sticks to the bottom of the pan. The consistency of the compote should be like in the 3rd photo, soft and melting but with a few pieces. :-)
Once cooked, place the compote in a bowl in the fridge for about 1h.
Now that the panna cottas have set and the compote has cooled down, you can spoon the compote on top of the cream.
And for a little decorative touch, you can add a mint leaf :-)
And there you have it, all that's left is to enjoy!
You can also prepare them in advance. They keep for 3 days in the fridge.
I hope you'll enjoy this summery panna cotta recipe!
Wishing you a lovely Sunday, food lovers!
Laura
PS: all the equipment used can be found at the bottom of the recipe.
Related products
Digital scales spoon
Steel grater
2 bio vanilla pods
Graduated measuring cup 1 liter
Whisk 30 cm
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Comments
Question de Marie
By: Marie M. On 2024-08-29Bonjour et merci pour toutes vos recettes tellement top!
J’aimerais faire la pana cotta à la fève de Tonka mais je ne suis pas sûre de l’association avec les pêches, j’aurais plutôt mis des framboises, qu’en pensez-vous ou quel fruit irait bien avec?
Merci d’avance pour vos conseils précieux.
Salutations et belle journée.
Marie
Replied by: Karin On 2024-08-29