I love panna cotta. It's a gelatin-based cream dessert, slightly firm, and it just melts in your mouth. I've shared some panna cotta experiences a few times, with a New Year's Eve dinner and an excuse to buy a new silicone mold.
It's such an easy dessert to make. As it's made the night before it's a delicious and impressive dessert to serve for company. No one will ever know it took less than 30 minutes to make!
One of my food board friends recently went to a cooking demonstration. She commented on the peach panna cotta they had. I've been craving the dessert ever since. So I took my favorite panna cotta recipe (The Barefoot Contessa) and made a peach and raspberry topping for it. Oh, my, it was delicious! My husband had two helpings!
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar
In a small bowl, sprinkle the gelatin on the 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6-8 ounce) ramekins or custard cups ** and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and top with peach-raspberry mixture.
** I usually use silicone molds, they pop out quite easily.
2 peaches, peeled and cut into small pieces
2 teaspoons sugar
1 teaspoon Grand Marnier liqueur
1/2 pint raspberries
Combine peaches, sugar and liqueur. Let sit for 10 minutes for juices to develop. Gently stir in the raspberries.
Don't throw away the used vanilla bean! I keep a jar of vanilla sugar on my counter. I add vanilla beans and sugar to it periodically. I use this sugar for baking, making ice cream, any recipe that calls for sugar and vanilla.