PEACH PANNA COTTA
This no-bake dessert is guaranteed to cool you off in the summer heat. I really enjoy the texture-rich and creamy Panna Cotta balanced by the sweet and pulpy texture of the peach puree. -Andrea Campbell, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place peaches and lemon juice in a blender or food processor. Cover and process until smooth., In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Let stand 5 minutes. Stir in pureed peach mixture. Pour into eight 8-oz. glass dessert dishes. Refrigerate until set, at least 3 hours., In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in cream, sugar, lemon zest, salt and vanilla. Pour over peach gelatin layers. Refrigerate until set, at least 2 hours. If desired, garnish with peach slices and mint leaves.
Nutrition Facts : Calories 266 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 185mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
PEACH-COCONUT PANNA COTTA
Pureed peaches add a lovely pale orange color and fresh flavor to these softly set panna cottas. The coconut flavor, from coconut water, is very mild and could be easily swapped with another lightly sweetened juice.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over the milk; let bloom 5 minutes.
- Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly.
- Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.
PEACH PANNA COTTA TRIFLE
Combine the best of two desserts for this stunning centrepiece: panna cotta and trifle. With seasonal peaches, soft madeira sponge and custard, it's divine
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 12-14
Number Of Ingredients 15
Steps:
- Start the trifle the day before you want to serve it. Pour 600ml of the cream into a saucepan along with 75g of the caster sugar and the vanilla. Warm gently over a low heat until steaming, then remove from the heat. Meanwhile, soak three of the gelatine leaves in a bowl of cold water for 5 mins until softened. Make sure to drop the gelatine leaves into the water one by one to prevent sticking.
- When the gelatine leaves are soft, squeeze out the excess water and add to the warm cream mixture, whisking until the gelatine has dissolved. Whisk in half the yogurt - the mixture will start to thicken as the yogurt cools the cream. Pour the panna cotta mixture into a trifle bowl (ours was 20cm in diameter and 15cm deep). Chill for at least 2 hrs until the panna cotta has set.
- Meanwhile, halve 10 of the peaches and remove the stones. Arrange the peaches cut-side up in a saucepan. Tip in the honey, cardamom pods, orange juice, orange blossom water (if using) and 75g caster sugar, then pour over enough water to just cover the peaches. Cut a circle of baking parchment to fit neatly over the peaches and place it directly on the surface of the liquid to stop the peaches from bobbing around too much as they cook. Bring to a gentle simmer and cook for 20-30 mins until the peaches are soft enough to squash against the side of the pan with a spoon (the timing will depend on the firmness of the fruit). Leave to cool in the syrup.
- When the peaches have cooled, scoop onto a plate using a slotted spoon. Slip off the skins and discard them. Strain the peach syrup into a measuring jug - you should have about 600ml, but top up with orange juice if needed. If you have more than 600ml, you can keep the excess in an airtight container in the fridge for up to a week to use in drinks.
- Warm the peach syrup in a saucepan over a low heat or the microwave until just steaming. Meanwhile, soak the remaining three gelatine leaves in cold water for 5 mins until soft. Squeeze any excess water from the gelatine, then stir into the hot syrup until dissolved. Set aside to cool until just warm.
- Cut the madeira loaf into 2-3cm cubes and arrange over the panna cotta layer in the trifle bowl. Pour over the peach syrup and chill for another 1-2 hrs, or until the syrup has set into a jelly.
- Arrange the poached peaches over the jelly layer, placing any pretty coral-pink pieces against the glass side. Pour the custard over the peaches, then chill until you're ready to serve - we recommend chilling for at least 2 hrs, but it can also be chilled overnight to get ahead.
- When you're ready to serve, beat the remaining 300ml double cream with the icing sugar to soft peaks using an electric whisk. Swirl though the remaining yogurt. Spoon the cream mixture over the custard layer, starting around the edge of the bowl, then filling in the middle. Halve, stone and finely slice the remaining two peaches, then arrange the slices on top and drizzle with some honey. Sprinkle over the chopped pistachios and nestle in shards of honeycomb, if you like.
Nutrition Facts : Calories 587 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PANNA COTTA WITH LEMON-THYME PEACHES
Though we can appreciate the beauty of a panna cotta that's been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.
Provided by Maggie Ruggiero
Categories Milk/Cream Fruit Dessert Yogurt Peach Summer Chill Honey Thyme Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 Serving
Number Of Ingredients 11
Steps:
- Make panna cotta:
- Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
- Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
- Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
- Prepare peaches:
- Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
- To serve:
- Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.
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PEACH PANNACOTTA - CHICCA FOOD
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Total Time 3 hrs 5 minsCalories 615 per serving
- Soak the gelatin sheet in cold water to soften it about 10 mins. If you are using gelatin powder, add 3 tbsp of water to soften.
- Heat heavy cream, milk, and sugar over low heat (do not simmer or boil). Once the sugar has completely dissolved, add and stir in the softened gelatin sheet. Remove from heat.
- If you are using gelatin powder, pour the gelatin powder and water together and dissolve the gelatin.
- Strain the pannacotta mixture and pour into the glasses at half height. Transfer glasses in the refrigerator and refrigerate for 3 hours to overnight.
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