Ingredients
FRESH CREAM
250 ml
LATTE
250 ml
CASTER SUGAR
50 gr
GELATIN SHEETS
6 gr
FOR THE PEACH TOPPING
YELLOW PEACHES
3
LEMON
1/2
CASTER SUGAR
50 gr
YOU ALSO NEED IT
FRESH MINT
q.b.
Panna cotta with peaches is the summer variant of the great classic of the local tradition . A dessert among the most loved by young and old for its delicate flavor and creamy consistency which in this recipe we enrich with a layer of peach pieces sautéed with sugar and lemon juice. Simple and delicious, it is ideal to bring to the table as a happy ending to a meal after a dinner with friends, or to enjoy for a simple and delicious afternoon snack .

To make it at home, just bring the cream with the milk and sugar to the boil in a saucepan with high sides, then add the gelatin sheets , soaked and well squeezed, away from the stove, and leave the mixture to harden in the fridge , inside glass glasses, for at least 3 hours. In the meantime, the peaches, partly blended and partly diced, are heated on the fire with the granulated sugar and lemon juice and, once ready, the panna cotta is garnished with the prepared fruit compote: the result will be a fragrant and voluptuous dessert that will please the whole family.

For this recipe you can use any variety of peaches : white, yellow, walnut… Or, alternatively, you can replace them with mango , apricots or other fresh seasonal fruit . For a more intense scent, you can flavor the compote with a pinch of ground cinnamon , the seeds of a vanilla bean, a few basil leaves or chopped fresh mint or, to save on preparation time, you can opt for peaches in syrup , to drain, cut into cubes and then garnish, as desired, with a little granola or crumbled dry biscuits.

Find out how to prepare peach panna cotta by following the procedure and advice step by step. If you liked this recipe, also try the coffee panna cotta or the chocolate one .

How to prepare peach panna cotta

Step 1
Dip the gelatin sheets in a bowl of cold water
1
and let them soak for about ten minutes.

Step 2
Pour the cream into a high-sided saucepan
2
.

Step 3
Combine the milk
3
.

Step 4
Sweeten with sugar
4
.

Step 5
Put on the fire and bring almost to a boil, stirring frequently with a whisk
5
.

Step 6
Turn off the flame and incorporate the now soft, well squeezed gelatin
6
.

Step 7
Distribute the cream and milk mixture into the individual shot glasses
7
and let it harden in the fridge for at least 3 hours.

Step 8
In the meantime, peel the peaches, remove the stone and cut two into cubes. He blends the remaining peach in the bowl of a mixer and pours the fruit, diced and pureed, into a non-stick pan. Then add the sugar and lemon juice, and cook over low heat, stirring frequently
8
, for about 5 minutes; at the end, remove from the heat and let it cool.

Step 9
After the standing time, garnish the panna cotta with the peach compote, lastly with a fresh mint leaf
9
, bring to the table and serve.

Advice
For a richer and denser yield, you can mix the very cold milk and cream mixture with a little Greek yoghurt or you can omit the isinglass : for a version that is also suitable for those who follow a vegetarian diet.

Here we have poured the panna cotta directly into the individual bowls, so as to have it ready for the arrival of the guests but, if you prefer, you can also arrange it in a single loaf pan, then unmold it on a tray and then serve it with your favorite topping : blueberry coulis , melted chocolate, or salted caramel .

storage
Peach panna cotta can be kept in the fridge, covered with a sheet of transparent film, for a maximum of 2 days .