Fresh, creamy panna cotta with peach jelly – a lovely summer dessert that is surprisingly easy to make.
It is a good idea to make the dessert the day before you serve it; it keeps well in the fridge.
Swap the jelly topping for other fruits – raspberries, rhubarb or whatever you prefer – they all taste wonderful with the creamy panna cotta.
Panna cotta with peach jelly
Recipe for creamy vanilla panna cotta with peach jelly
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Ingredients
Panna cotta
- 1/2 l whipping cream (38% fat)
- 2 1/2 leaves gelatine
- 50 g caster sugar
- 1 vanilla pod
- 1/2 lemon, finely grated zest only
Peach jelly
- 2 peaches
- 70 g caster sugar
- 150 ml water
- 3 leaves gelatine
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Method
Panna cotta
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Scrape the seeds out of the vanilla pod and mix them with a little of the sugar.
- Put the whipping cream, sugar, vanilla seeds, the empty vanilla pod and the lemon zest in a saucepan.
- Heat gently over a low heat for about 10-15 minutes – it must not boil, but should reach around 80°C.
- Pour the cream mixture through a sieve a couple of times to remove the lemon zest and the vanilla pod, along with any bits left from it.
- Pour it back into the saucepan and heat until it is good and hot again, then squeeze the water out of the gelatine leaves and stir them in, one at a time.
- Pour the cream mixture into a bowl or similar and put it in the fridge. The mixture now needs to cool right down – without setting, of course. That way you make sure all the fine vanilla seeds stay evenly suspended instead of sinking to the bottom. Chill it until it reaches a temperature of about 15°C.
- Divide the cream mixture between 4 serving glasses and return to the fridge until set – about 2 hours.
Peach jelly
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Peel the peaches and cut the flesh into smaller pieces.
- Put them in a saucepan with the sugar and water, bring to the boil, then let them simmer for about 8 minutes.
- Let it cool for a moment before blending to a completely smooth syrup/purée.
- Measure out about 200 ml of the syrup and pour it back into the saucepan.
- Heat it up, then squeeze the water out of the gelatine leaves and stir them in – one at a time.
- Let the syrup cool to a temperature of about 25°C, then pour it over the panna cotta – you want a scant ½ cm on each. Pour it over the back of a spoon, so the syrup lands more gently on top of the panna cotta.
- Return to the fridge until the jelly has set.
- Serve the panna cotta topped with mint or lemon balm.
Nutrition
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