Recipes

Easy Peach Bellini Panna Cotta Recipe

panna cotta

Panna cotta. It sounds so posh, doesn’t it? So Italian and sophisticated and demanding. Yet it is perhaps one of the easiest desserts to make  and requires only a handful of ingredients.

 

If I were an actual adult who hosted dinner parties, this would be an ideal dinner party dessert.

It’s make ahead, impressive looking, and as simple as making Jello. In fact, it really is just a dairy Jello (that sounds so much less appetizing than panna cotta, doesn’t it?) The milk is heated, flavored, and gelatin is added.

But for all its simplicity, panna cotta has a rich, silken texture that begs for a tangy fruit sauce to pair with it. It is reminiscent of a more elaborate flan or creme brulee, but is achieved without water baths, or tempering egg yolks, or straining liquid.

 

I decided to pair my panna cotta with a peach and white wine sauce inspired by the Bellini, a traditional peach cocktail originating from Venice. Although, I must say, the pre-mixed pink bottled stuff is pretty good!

easy panna cottas

 

Peach Bellini Panna Cotta

Serves 3
Beginner Skills

Ingredients:

Panna Cotta
  • 1 ⅛ teaspoon gelatin (or ½ envelope gelatin)
  • 2 tablespoons water
  • ⅓ cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Vegetable oil, for greasing
Peach Bellini Sauce
  • 2 medium ripe peaches – pitted and rough chopped
  • 1 teaspoon lemon juice
  • ¼ cup sweet white wine*
  • 2 tablespoons granulated sugar

Directions:

  1. Grease 3 small bowls or large ramekins with oil and set aside. Place 2 tbsp water in a small bowl and sprinkle the gelatin over top. Let sit for five minutes, so that the gelatin can fully hydrate.
  2. Combine the cream, milk, and sugar in a saucepan and heat to a simmer.
  3. Take off the heat and add the gelatin and vanilla. Stir until the gelatin dissolves.
  4. Ladle the cream mixture into the bowls and refrigerate for 8 hours or overnight.
  5. Place peaches in a heatproof mixing bowl and toss with the lemon juice.
  6. Place the white wine and sugar in a saucepan and bring to a boil, then pour slowly over peaches. Let cool to room temperature then refrigerate for at least an hour.
To Serve:

Unmold the panna cotta by running a knife carefully around the edge of the bowl and placing the bottom of the bowl in warm water for 20-30 seconds to loosen. (Do not use hot water or your panna cotta will start to melt). Place a plate over the bowl and invert, carefully flipping the panna cotta upside down onto the plate. Spoon some of the peaches and sauce over top and enjoy!

Allergy Alerts:
gluten free, contains dairy

*For those of you who don’t drink, you can replace the wine with water.

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