Peach Panna Cotta with Peach Coulis

July 20, 2018
Created by Harmons
3 hours 15 minutes
Serves 4
  • Sauce
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 Tbsp almond liqueur, such as Amaretto
  • 2 peaches, peeled, pitted, and chopped
  • Panna Cotta
  • 1 pt heavy cream
  • 1/4 cup sugar
  • 1/2 Tbsp vanilla bean paste or vanilla extract
  • Pinch of salt
  • 1 1/4 tsp unflavored powdered gelatin
  • 1 1/2 Tbsp water

To make the sauce, in a medium saucepan over high heat, add peaches, sugar and water and bring to a boil. Add almond liqueur, reduce heat to low and simmer, covered and stirring occasionally, about 10 minutes. Transfer to a small bowl or a 4-cup liquid measuring vessel. Using an immersion blender, puree until smooth. Let cool.

To make the panna cotta, in a heavy, medium saucepan over medium heat, combine cream, sugar, vanilla and salt and bring to a simmer.

Meanwhile, in a small bowl, sprinkle gelatin over water and let stand until evenly moistened, about 5 minutes.

Remove cream mixture from heat, add gelatin and 3 tablespoons peach puree and stir.

Pour mixture into 4 (4 ounce) ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until panna cotta is set but still jiggles, about 3 hours. Serve with peach coulis.