{Recipe} Peaches and Cream Panna Cotta (2024)

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19 · Apr 16, 2018 · 15 Comments

Is there anything more lovely than a good, juicy, ripe peach? Quite honestly, I think that is one of my favorite summertime LOVES!! I have fond memories of my dad cutting up a peach and putting it in a bowl with a little pinch of sugar and a splash of cream… heaven in a bowl. Well, I’ve kicked it up a notch. Another love of mine is Peaches and Cream Panna Cotta. What is this you ask?(This post has been updated, it was originally posted August 24, 2011)

What is Panna Cotta

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The first time I had Panna Cotta was at an Italian Resturant in Colorado where I grew up. I don’t know what inspired me to try something new but, I’m so glad that I did! When it arrived at the table itwas a smooth, glass-surfaced dessert with a raspberry sauce on one side topped with berries and whipped cream. It was so intriguing. It didn’t look like pudding or custard, nor did it look like gelatin. I tasted my first bite and was hooked instantly. It was cool dessert, perfect for those hot summer nights. It’s creamy and sweet and pairs nicely with chocolate, caramel, or a whole host of fruits. It’s basically an eggless custard made with decadent cream and gelatin and it’s divine. Panna Cotta is the perfect blank canvas to create the perfect dessert with. We like to top it off with some fresh summer peaches and that’s it. No need for whipped cream or anything else. The Summer peaches are perfect with the divine Panna Cotta!

Peaches and Cream Panna Cotta Recipe

Peaches and Cream Panna Cotta

Author Heather Thoming •WhipperBerry

Yield 6-8 servings

Peaches + Cream is truly Summer heaven. Team them up with the creamy eggless custard called Panna Cotta and you'll have a real Summer crowd pleaser!

Ingredients

3 cups heavy cream
3 cups whole milk
1 cup granulated sugar
1 vanilla bean
2 cups creme fraiche
2 tablespoons plus 1/4 teaspoon powdered gelatin
2 peaches
2 tablespoons of granulated sugar
a pinch of nutmeg

Instructions

Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk. When the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche.

You will then need to strain the mixture and return to the pot. Add the gelatin and whisk until dissolved. Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours preferably overnight.

Now for the peaches...

Cut them into small bite size pieces and place in a small sauce pan along with the sugar and nutmeg. Cook over medium heat for about five minutes until sugar is dissolved and peaches have cooked down a bit, but not too much. Let cool and then top the panna cotta with the cooled peach mixture. Sit back and ENJOY the best peaches and cream you'll ever have!

Notes

{this recipe has been adapted from Guy Fieri's Creme Fraiche Panna Cotta Jubilee Style recipe}

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Comments

Emily says
August 24, 2011 at 8:45 am

How lovely!
Not only does this look absolutely gorgeous – it sounds perfectly delicious!
Thanks for sharing this recipe and the memories…. I love peaches too 🙂
xo Emily
Reply
Torie @amishhome says
August 24, 2011 at 9:04 am

This sounds wonderful! I think I may have to try my hand at this for the weekend! Thank you for posting!
Reply
Cheryl says
August 24, 2011 at 7:41 pm

Wow, this looks divine. Thanks for sharing the recipe. I do have one question though. What is creme fraiche and can I buy it in the grocery store?
Reply
- Heather says
  August 24, 2011 at 9:47 pm
  
  Thanks Cheryl! Creme fraiche is basically a fancy sour cream. It’s not quite as sour though. You can usually find it in your store with the specialty cheeses or you could even use Mexican creama that you can usually find in the Mexican section of the dairy isle. Either will work.
  kisses
  heather
  Reply
  - Cheryl says
    August 25, 2011 at 12:32 pm
    
    Heather,
    you are a sweetie. Thanks for replying and explaining. Now I know all the ingredients I do intend to make this recipe.
    Hugs,
    Cheryl
    Reply
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Kami @ NoBiggie.net says
August 24, 2011 at 9:12 pm

Wow those look so good Heather! I'm crazy about peaches this time of year too!
Great photos!
Reply
- Heather says
  August 24, 2011 at 9:44 pm
  
  Thanks Kami!! Come on over… I saved you some!
  kisses
  heather
  Reply
Heather Morrison says
August 25, 2011 at 5:04 am

Okay, I am so sad right now. I have not had a single peach this season and we always have peaches and cream many times over in the summer. Coveting, I am coveting. Did you ever get those tacos at Los Tacos?
Reply
Brooke @ The Crafting Chicks says
August 25, 2011 at 8:08 am

Simply gorgeous and mouth-watering photos! I love peach recipes and I totally want to make this one now. 🙂
Reply
Michelle says
August 25, 2011 at 9:16 am

I will so be trying this out! I am from Brigham City where we have Peach Days in the beginning of September. This will be perfecto!
Reply
Kristen Duke Photography says
August 30, 2011 at 8:49 am

I love how you staged that peaches pic;) Very nice!
Reply
RecipeNewZ says
June 11, 2012 at 12:44 pm

I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).
I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z) – http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂
Reply
Nisha says
March 8, 2013 at 11:47 pm

Hey. Saw this on pinterest & came here. Am about to go sleep so will check out more posts on ur blog tomorrow. But for now wanted to drop a quick message, love your food+font styling & photography!!!
Reply
Bill says
March 27, 2013 at 3:35 pm

Have you tried this with some of the ripe peach cut into very small, bite size pieces, andmixed into the panna cotta? Serve with the rest of the peaches in the sauce.
Looks like you used freestone peaches, but they won't be available to me until later in the year so I'll have to try tis as aoon as the cling type are available.
BTW, split a ripe freestone peach, mix a little honey and balsamic vinegar together,and brush it on your peach halves, and then barbecue them for 2 to 3 minutes a side, brushingmore on as they grill. Serve with some good vanilla ice cream! Heaven at your own grill.
I must add that your photography is absolutely beautiful! Thank you for both the recipes and the photographs!
Reply

{Recipe} Peaches and Cream Panna Cotta (2024)

FAQs

Why is my panna cotta not setting overnight? ›

One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up.

Can you use plastic cups for panna cotta? ›

Pour the panna cotta into six small plastic cups or glasses. Chill until completely firm, at least 2 hours. 4. While the panna cotta is setting, toss the fruit in a bowl with the sugar and mint.

Discover More Details ›

How do you get the bubbles out of panna cotta? ›

Tap moulds lightly a few times to remove air bubbles. 7. Place the panna cotta into the fridge to set (around 3-4 hours).

Learn More ›

How do you fix lumpy panna cotta? ›

Make sure the bloomed gelatine is completely dissolved into the cream mixture before cooling, or the panna cotta will be lumpy. If you are using sheet gelatine, soak it in cold water until soft, then remove and squeeze out the excess water.

Why is my creme brulee not setting? ›

If your creme brulee is not setting, it may be because you didn't bake it for long enough. Make sure to follow the recommended baking time and temperature in your recipe. Insufficient egg yolks: The ratio of egg yolks to liquid is crucial for the custard to set properly.

Get More Info Here ›

Why is my panna cotta thick? ›

The reason for the gelatin is obvious — a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy.

Learn More Now ›

When a recipe says overnight how long is that? ›

Recipes that use an overnight rise

Essentially, you prepare the dough, let it go through a short bulk ferment at room temperature, then shape the loaf. Once shaped, the loaf can be placed in the fridge, covered, until you're ready to bake after 8 to 12 hours.