Poached Peaches with Vanilla Panna Cotta

Name: Poached Peaches with Vanilla Panna Cotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 sprig fresh mint, lemon verbena, or lavender; 2 teaspoons unflavored gelatin; 1 pint heavy cream; 1 pinch kosher salt; 3 strips 2-inch strips lemon zest; 118 milliliters milk; 6 smalls ripe white or yellow peaches; 355 milliliters sugar; 1 vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract

Poached Peaches with Vanilla Panna Cottan is a gluten free recipe with 6 servings. This side dish has 543 calories, 5g of protein, and 30g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. 1 person found this recipe to be flavorful and satisfying. If you have peaches, sugar, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a saucepan, over medium-low heat, stir the cream, milk, and 1/2 cup of the sugar until the sugar dissolves. Scrape the seeds from the vanilla bean into the cream, then add the empty bean (or add the extract). Cook, stirring occasionally, for 5 minutes.

Ingredients you will need

Vanilla Bean

Extract

Cream

Seeds

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat.In a small bowl, combine the gelatin and 3 tablespoons of hot water.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let rest, stirring occasionally, until the gelatin dissolves completely, about 10 minutes. Stir 1/2 cup of the cream mixture into the gelatin.

Ingredients you will need

Gelatin

Cream

Pour it back into the remaining cream mixture, then add the salt and stir.

Ingredients you will need

Cream

Salt

Transfer to a large bowl and cover with plastic wrap, pressing the wrap against the surface of the cream; cool slightly. Refrigerate for 2 hours.

Ingredients you will need

Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove and discard the vanilla bean (if using) and stir to recombine. Divide the mixture among six 1/2-cup ramekins or cups placed on a baking sheet, filling each 2/3 full. Refrigerate until set, at least 4 and up to 24 hours. Fill a medium bowl halfway with ice water. In a large pot, over low heat, dissolve the remaining 1 cup of sugar in 6 cups of water.

Ingredients you will need

Vanilla Bean

Water

Sugar

Equipment you will use

Baking Sheet

Ramekin

Bowl

Pot

Add the lemon zest and bring to a boil.

Ingredients you will need

Lemon Zest

Add the peaches, reduce heat to medium, and simmer for 10 minutes.

Ingredients you will need

Peach

Transfer the peaches to the ice water for 1 minute and slip off the skins; set aside.

Ingredients you will need

Water

Peach

Add the herb sprig to the syrup and simmer until reduced to 2 cups, 35 to 40 minutes.

Ingredients you will need

Syrup

Remove from heat and let cool slightly.

Place the peaches in a bowl. Strain the syrup over the peaches and refrigerate for at least 2 and up to 8 hours. To serve, turn each panna cotta onto a plate, place a peach alongside it, and spoon the syrup over both.

Ingredients you will need

Peach

Syrup

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1sprig

fresh mint, lemon verbena, or lavender 2teaspoons

unflavored gelatin 1pint

heavy cream 1pinch

kosher salt 3strips

2-inch strips lemon zest 118milliliters

milk 6smalls

ripe white or yellow peaches 355milliliters

sugar 1

vanilla bean, halved lengthwise, or 2 teaspoons vanilla extract

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.