Peach Vanilla Bean Panna Cotta with Rum Whipped Cream
Description of this Recipe
This Peach Vanilla Bean Panna Cotta is a delightful layered dessert featuring a fresh peach puree base and a creamy vanilla bean top, finished with a touch of rum-infused whipped cream. This elegant and refreshing treat is perfect for summer gatherings or as a sophisticated dessert any time of year.
Why You’ll Love This Recipe
- Effortless Elegance: Impress your guests with a dessert that looks and tastes luxurious but is surprisingly simple to make.
- Seasonal Flavors: The combination of ripe peaches and fragrant vanilla bean creates a harmonious blend of summer flavors.
- No-Bake Delight: Perfect for warm weather, this recipe requires no baking, keeping your kitchen cool and comfortable.
- Customizable: Easily adapt the recipe to your taste by using different fruits, extracts, or liquors.
- Make-Ahead Friendly: Prepare the panna cotta layers in advance, making it ideal for entertaining.
Introduction
Panna cotta, translating to “cooked cream” in Italian, is a classic dessert known for its creamy texture and simplicity. Originating from the Piedmont region of Italy, it traditionally consists of sweetened cream thickened with gelatin. This Peach Vanilla Bean Panna Cotta elevates the traditional recipe with vibrant layers of fresh peach and aromatic vanilla, complemented by a hint of rum in the whipped cream. This dessert is a celebration of seasonal ingredients and elegant flavors, perfect for any occasion.
Ingredients:
For the peach panna cotta layer:
- 3 medium peaches, chopped
- 1/4 cup + 3 tbsp (90ml) whole milk
- 1/2 tbsp (3g) gelatin (approximately 1 pack, divided in half)
- 3/4 cup (200ml) heavy cream
- 2 tbsp (25g) granulated sugar
- A pinch of salt
For the vanilla bean panna cotta layer:
- 1 tsp vanilla bean paste or 1 vanilla bean pod (scraped)
- 1/4 cup (60ml) whole milk
- 1/2 tbsp (3g) gelatin
- 1/2 cup (118ml) heavy cream
- 1 tbsp (12g) brown sugar
- 3 tbsp (36g) granulated sugar
- A pinch of salt
For the rum whipped cream:
- 1/3 cup heavy cream
- 2–3 tbsp (30–45ml) white rum (no additional flavoring)
Prep:
Step 1: Prepare the Peach Puree
Begin by washing and chopping the peaches. Place the chopped peaches into a blender or food processor and puree until completely smooth. To ensure a silky texture, strain the puree through a fine-mesh sieve to remove any fibrous bits. This step is crucial for achieving a smooth panna cotta layer. Reserve 1/3 cup of the peach puree in a jar and refrigerate. This will be used as a final layer of flavor just before serving.
Step 2: Bloom the Gelatin
In separate small bowls, sprinkle half of the gelatin (1/4 tbsp) over 3 tbsp of whole milk for the peach layer, and the other half (1/4 tbsp) over 1/4 cup of whole milk for the vanilla layer. Allow the gelatin to bloom for about 5-10 minutes. Blooming the gelatin is essential for it to dissolve properly and provide the right consistency for the panna cotta.
Step 3: Prepare the Peach Panna Cotta Base
In a medium saucepan, combine the heavy cream, granulated sugar, and a pinch of salt for the peach layer. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Do not boil. Once simmering, remove the saucepan from the heat.
Step 4: Incorporate Gelatin and Peach Puree
Add the bloomed gelatin mixture to the warm cream mixture and whisk until the gelatin is completely dissolved. Ensure there are no lumps. Then, gently stir in the peach puree. Mix until everything is well combined, creating a homogenous, peachy cream mixture.
Step 5: Pour and Chill the Peach Layer
Pour the peach panna cotta mixture evenly into serving cups or glasses. Leave some space at the top for the vanilla layer. Carefully place the filled cups into the refrigerator and chill for at least 2 hours, or until the peach layer is fully set. This step is crucial to ensure that the layers don’t mix when the vanilla layer is added.
Step 6: Prepare the Vanilla Bean Panna Cotta Base
In a separate medium saucepan, combine the heavy cream, brown sugar, granulated sugar, vanilla bean paste (or scraped vanilla bean), and a pinch of salt for the vanilla layer. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Do not boil. Once simmering, remove the saucepan from the heat.
Step 7: Incorporate Gelatin into Vanilla Mixture
Add the bloomed gelatin mixture to the warm vanilla cream mixture and whisk until the gelatin is completely dissolved. Make sure there are no lumps.
Step 8: Gently Pour Vanilla Layer
Once the peach layer is firm, gently pour the vanilla bean panna cotta mixture over the set peach layer in each cup. Use a spoon to help distribute the vanilla mixture evenly and to avoid disturbing the peach layer.
Step 9: Chill Until Set
Return the cups to the refrigerator and chill for at least 3 hours, or preferably overnight, to ensure the vanilla bean panna cotta is fully set. Patience is key here to achieve the perfect creamy texture.
Step 10: Prepare Rum Whipped Cream
In a mixing bowl, combine the heavy cream and white rum. Using an electric mixer or whisk, whip the mixture until medium peaks form. Be careful not to overwhip, as it can turn into butter.
Step 11: Assemble and Serve
Warm the reserved peach puree until it is pourable. Remove the panna cotta cups from the refrigerator. Spoon a layer of the warmed peach puree over the top of the vanilla bean panna cotta. Add a dollop of the rum whipped cream on top of the peach puree. Garnish with fresh peach slices, if desired. Serve immediately and enjoy!
COOK Rating:
- Ease of Preparation: Medium
- Flavor: Excellent
- Texture: Silky and Creamy
- Overall: A delightful and elegant dessert that balances fruity and creamy flavors.
Serving Suggestions:
- Serve chilled as a refreshing dessert on a warm day.
- Pair with a glass of Moscato or other light dessert wine.
- Garnish with fresh mint leaves or edible flowers for an elegant presentation.
- Serve at dinner parties, summer barbecues, or special occasions.
Tips:
- Use high-quality, ripe peaches for the best flavor.
- Strain the peach puree thoroughly to remove any fibers and achieve a smooth texture.
- Bloom the gelatin properly to ensure it dissolves completely and sets the panna cotta.
- Be gentle when pouring the vanilla layer over the peach layer to avoid disturbing it.
- Chill the panna cotta thoroughly to allow it to set completely.
- Adjust the amount of rum in the whipped cream to your preference.
- If you don’t want to use rum, you can substitute it with vanilla extract or another flavoring.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 5 hours (including chilling time)
Nutrition Information:
Calories: Approximately 350 kcal per serving
Protein: Approximately 4g
Sodium: Approximately 50mg
Conclusion
The Peach Vanilla Bean Panna Cotta with Rum Whipped Cream is a delightful dessert that combines the creamy richness of panna cotta with the sweet, summery flavors of fresh peaches and aromatic vanilla bean. The touch of rum in the whipped cream adds an extra layer of decadence, making it a perfect treat for special occasions or any time you want to indulge in something truly delicious. With its elegant presentation and easy preparation, this panna cotta is sure to impress your family and friends. Enjoy the harmonious blend of flavors and textures in every spoonful of this exquisite dessert.
Write 5 questions and answers about this recipe.
Q1: Can I use frozen peaches instead of fresh peaches?
A: While fresh peaches are recommended for the best flavor, frozen peaches can be used as a substitute. Make sure to thaw them completely and drain any excess liquid before pureeing. Keep in mind that the flavor might not be as vibrant as with fresh peaches.
Q2: What can I use instead of gelatin to make this recipe vegetarian-friendly?
A: To make this recipe vegetarian, you can substitute the gelatin with agar-agar powder. Use approximately 1 teaspoon of agar-agar powder for each tablespoon of gelatin. Bloom the agar-agar in the milk as you would with gelatin, and follow the same steps in the recipe.
Q3: Can I make this recipe ahead of time?
A: Yes, this recipe is perfect for making ahead of time! The panna cotta layers can be prepared up to 2-3 days in advance and stored in the refrigerator. Just add the peach puree and rum whipped cream right before serving to prevent them from becoming soggy.
Q4: What can I substitute for the rum in the whipped cream if I prefer a non-alcoholic version?
A: If you prefer a non-alcoholic version, you can substitute the rum with 1 teaspoon of vanilla extract or a few drops of almond extract. Alternatively, you can simply omit the rum and enjoy the plain whipped cream, which will still be delicious.
Q5: How can I prevent the panna cotta layers from mixing together when I pour the vanilla layer over the peach layer?
A: To prevent the layers from mixing, ensure that the peach layer is completely set before pouring the vanilla layer on top. Gently pour the vanilla layer over the peach layer using the back of a spoon to distribute it evenly without disturbing the peach layer. Also, make sure that the vanilla layer has cooled slightly before pouring it over the chilled peach layer.
Peach Vanilla Bean Panna Cotta with Rum Whipped Cream
Ingredients
Method
- Step 1: Prepare the Peach Puree
- Begin by washing and chopping the peaches. Place the chopped peaches into a blender or food processor and puree until completely smooth. To ensure a silky texture, strain the puree through a fine-mesh sieve to remove any fibrous bits. This step is crucial for achieving a smooth panna cotta layer. Reserve 1/3 cup of the peach puree in a jar and refrigerate. This will be used as a final layer of flavor just before serving.
- Step 2: Bloom the Gelatin
- In separate small bowls, sprinkle half of the gelatin (1/4 tbsp) over 3 tbsp of whole milk for the peach layer, and the other half (1/4 tbsp) over 1/4 cup of whole milk for the vanilla layer. Allow the gelatin to bloom for about 5-10 minutes. Blooming the gelatin is essential for it to dissolve properly and provide the right consistency for the panna cotta.
- Step 3: Prepare the Peach Panna Cotta Base
- In a medium saucepan, combine the heavy cream, granulated sugar, and a pinch of salt for the peach layer. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Do not boil. Once simmering, remove the saucepan from the heat.
- Step 4: Incorporate Gelatin and Peach Puree
- Add the bloomed gelatin mixture to the warm cream mixture and whisk until the gelatin is completely dissolved. Ensure there are no lumps. Then, gently stir in the peach puree. Mix until everything is well combined, creating a homogenous, peachy cream mixture.
- Step 5: Pour and Chill the Peach Layer
- Pour the peach panna cotta mixture evenly into serving cups or glasses. Leave some space at the top for the vanilla layer. Carefully place the filled cups into the refrigerator and chill for at least 2 hours, or until the peach layer is fully set. This step is crucial to ensure that the layers don’t mix when the vanilla layer is added.
- Step 6: Prepare the Vanilla Bean Panna Cotta Base
- In a separate medium saucepan, combine the heavy cream, brown sugar, granulated sugar, vanilla bean paste (or scraped vanilla bean), and a pinch of salt for the vanilla layer. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Do not boil. Once simmering, remove the saucepan from the heat.
- Step 7: Incorporate Gelatin into Vanilla Mixture
- Add the bloomed gelatin mixture to the warm vanilla cream mixture and whisk until the gelatin is completely dissolved. Make sure there are no lumps.
- Step 8: Gently Pour Vanilla Layer
- Once the peach layer is firm, gently pour the vanilla bean panna cotta mixture over the set peach layer in each cup. Use a spoon to help distribute the vanilla mixture evenly and to avoid disturbing the peach layer.
- Step 9: Chill Until Set
- Return the cups to the refrigerator and chill for at least 3 hours, or preferably overnight, to ensure the vanilla bean panna cotta is fully set. Patience is key here to achieve the perfect creamy texture.
- Step 10: Prepare Rum Whipped Cream
- In a mixing bowl, combine the heavy cream and white rum. Using an electric mixer or whisk, whip the mixture until medium peaks form. Be careful not to overwhip, as it can turn into butter.
- Step 11: Assemble and Serve
- Warm the reserved peach puree until it is pourable. Remove the panna cotta cups from the refrigerator. Spoon a layer of the warmed peach puree over the top of the vanilla bean panna cotta. Add a dollop of the rum whipped cream on top of the peach puree. Garnish with fresh peach slices, if desired. Serve immediately and enjoy!
