Panna Cotta with caramelized peach and Passion fruits sauce- 11/03/11
Panna Cotta is an Italian dessert that literally means "cooked cream". Panna cotta is made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. This dessert is so fast and easy to make and it is also very popular and is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis.
This lovely egg-less custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. Panna Cotta is the perfect dinner party dessert as it is can be made ahead, is well suited for individual servings, stunning to look at, and delicious to eat.
3 ways to serve Panna Cotta:
On the left I paired the Panna Cotta with a layer of reduced passion fruits sauce, in the middle I paired the Panna Cotta with caramelized peach, and on the right I left it plain.
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You can pair the Panna Cotta with fresh fruits such as strawberries, raspberries, banana, etc... Whatever fruits you have in hands will work for this dessert..
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Panna Cotta Trio
Preparation work..
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1 package gelatin 2 tablespoon cold water 2 cup heavy cream 1 cup milk 1/2 cup sugar 1 pinch salt 1 1/2 teaspoon vanilla extract 1 cup sour cream |
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Sprinkle gelatin over cold water in a small bowl and let stand about 5 minutes. |
In a medium pan over medium heat pour cream, sugar, vanilla extract. |
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Stir until the warm and the sugar is dissolved. |
Remove the pan from heat and stir in the gelatin. |
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Mix well and let cool down for 10 to 15 minutes. |
Whisk in the sour cream. |
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Stir until the sour cream is well blended. |
Line up six tall glasses and divide the Panna Cotta. |
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Let it cool down and refrigerate for at least an hour or overnight. |
I happened to have a peach so I decided to caramelized it with a bit of sugar and butter. Cut the peach into slices and then cut into small cubes |
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In a hot pan add the cut peaches, add a few tablespoons of sugar and sautéed until the peach are caramelized. |
Add a spoon of butter and let all the juices evaporate and the peaches turn color. Set aside. |
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I also have some passion fruits so I used them. Cut the passion fruits in half and scoop all of the flesh inside. |
Put the passion fruit flesh into a pan, add sugar and let it reduced a bit. |
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Pour the passion fruit into a sieve. |
Press down on with a spoon to collect all the juices and discard the flesh in the sieve. |
I refrigerated the Panna Cotta overnight and they are now firm and ready to be served.
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I am spooning a bit of caramelized peach into the Panna Cotta. |
Here I am spooning the Passion fruit sauce into the 2nd Panna Cotta. |
Filed as: Cake/cookies; Fruits
