Panna cotta with peach jelly

Recipe for creamy vanilla panna cotta with peach jelly

Course Dessert

Cuisine Italian

Total Time 4

Servings servings

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.

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.