Peaches and Cream Panna Cotta is an Italian jelly dessert prepared with cream jelly topped with pureed fresh peaches
- 4 peaches, pitted and peeled
- 1 tbsp lemon juice
- 1/3 cup water
- 3 tbsp sugar
- 2 tsp cornstarch mixed with 2 tbsp water
- fresh peach slices, for topping
In a bowl mix together milk and gelatine, set aside.
In a saucepan mix together cream and sugar, place in stove top bring it to a boil then lower to simmering heat.
Pour milk mixture over into the saucepan then give it a good mix then turn heat off.
Pour into 6 small ramekin dishes or dessert glass then let it cool, refrigerate until set.
In a blender mix all peach topping ingredients together except for the peach slices
Pour blended mixture in a saucepan and bring it to a boil, simmer for 5 minutes then add the cornstarch mixture. Continue to simmer until berry sauce thickens.
Remove sauce from heat then let it cool, once cooled down pour on top of set panna cotta then top it with sliced peaches, refrigerate for 3 more hours before serving.
If you can’t find fresh peaches, you can also use the canned ones in similar quantities