Peach Vanilla Bean Panna Cotta (Print Version)
# Ingredients:
→ Peach Layer
01 -
Medium peaches, chopped, 3
02 -
Whole milk, ¼ cup + 3 tablespoons (90ml)
03 -
Gelatin, ½ tablespoon (3g)
04 -
Heavy cream, ¾ cup (200ml)
05 -
Granulated sugar, 2 tablespoons (25g)
06 -
Salt, a pinch
→ Vanilla Bean Layer
07 -
Vanilla bean paste or 1 scraped vanilla pod, 1 teaspoon
08 -
Whole milk, ¼ cup (60ml)
09 -
Gelatin, ½ tablespoon (3g)
10 -
Heavy cream, ½ cup (118ml)
11 -
Brown sugar, 1 tablespoon (12g)
12 -
Granulated sugar, 3 tablespoons (36g)
13 -
Salt, a pinch
→ Rum Whipped Cream
14 -
Heavy cream, ⅓ cup
15 -
White rum (unflavored), 2-3 tablespoons (30-45ml)
# Instructions:
01 -
Blend peaches until smooth, then strain through a fine sieve. Reserve ⅓ cup for topping and chill. Keep at least 300ml for the panna cotta layer.
02 -
Sprinkle gelatin over milk in a small measuring cup. Let stand for 5 minutes without stirring.
03 -
Heat cream, sugar, and salt until simmering. Remove from heat, whisk in gelatin mixture until smooth. Stir in peach puree and pour into serving cups. Refrigerate for 2 hours until set.
04 -
Repeat gelatin blooming process. Heat cream with both sugars and salt until simmering. Remove from heat, whisk in gelatin mixture and vanilla bean.
05 -
Once peach layer is set, pour vanilla mixture on top. Cover and refrigerate for 3 hours until completely set.
06 -
Beat heavy cream and rum together until medium peaks form.
07 -
Warm reserved peach puree in hot water bath until pourable. Top set panna cottas with puree, rum whipped cream, and fresh peach slices.
# Notes:
01 -
Best served immediately after final assembly
02 -
Can be made up to 2 days ahead without the toppings
03 -
Ensure layers are completely set before adding the next component