Go Back

Peach Vanilla Bean Panna Cotta with Rum Whipped Cream

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients Method

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)

Method
 

  1. Step 1: Prepare the Peach Puree
  2. 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.
  3. Step 2: Bloom the Gelatin
  4. 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.
  5. Step 3: Prepare the Peach Panna Cotta Base
  6. 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.
  7. Step 4: Incorporate Gelatin and Peach Puree
  8. 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.
  9. Step 5: Pour and Chill the Peach Layer
  10. 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.
  11. Step 6: Prepare the Vanilla Bean Panna Cotta Base
  12. 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.
  13. Step 7: Incorporate Gelatin into Vanilla Mixture
  14. 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.
  15. Step 8: Gently Pour Vanilla Layer
  16. 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.
  17. Step 9: Chill Until Set
  18. 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.
  19. Step 10: Prepare Rum Whipped Cream
  20. 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.
  21. Step 11: Assemble and Serve
  22. 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!