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
Recipe from Imperial Sugar
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
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.