Italian panna cotta is essentially boiled sweet cream with vanilla flavor. The beauty of dessert is that you can diversify it with a huge number of variations. Panna cotta will get a particularly delicate taste if it is cooked with fresh peaches.
Ingredients
- Cream (33%) – 250 ml
- Milk - 250 ml
- Sugar - 50 g
- Gelatin - 10 g
- Vanilla sugar - 1 tsp.
- Water - 25 ml
- Peaches - 1 kg
Step-by-step cooking recipe
Wash the peaches, peel, remove the stone, cut them into small pieces.
Puree the prepared peaches in a blender, then rub through a sieve. If the mass is too liquid, add a little gelatin.
Pour the peach puree into clear glasses (a little less than half a glass) and send it to the refrigerator to solidify.
While the fruit part freezes, prepare the panna cotta.
Dissolve gelatin in cold water and leave to swell.
Add sugar and vanilla sugar to the cream, mix, put on fire and bring to a boil. The sugar should completely dissolve.
Remove the cream from the heat, add milk and swollen gelatin. Mix well, cool to room temperature.
Carefully pour the resulting mass into glasses on top of the peach layer.
Put the dessert glasses in the refrigerator for at least 3 hours, preferably overnight.
Decorate the finished panna cotta with peach slices and fresh mint.
