Panna cotta with peach coulis

Ingredients

• 600 gliquid fresh cream
• 60 gsugar
• 8 gleaf gelatine
• 1vanilla pod
• 700 gpeaches
• 100 gwater
• 100 gsugar
• 2peaches
• 10 gsugar

Instructions

1. 1

   Heat the cream

   Soak the leaf gelatine. Pour the cream into a saucepan, add 60 g sugar and the seeds scraped from the vanilla pod, then bring to the boil. Turn off the heat and add the well-drained gelatine.

2. 2

   Chill the panna cotta

   Stir until the gelatine has completely dissolved. Divide the mixture between five 8 cm-diameter dome moulds and chill for at least 6 hours, preferably overnight. Cut 700 g peaches into pieces.

3. 3

   Cook the peaches

   Put the peach pieces in a pan with 100 g sugar and 100 g water. Cook over a high heat for 10 minutes, or until the peaches are very soft, then blend with a stick blender.

4. 4

   Strain the coulis

   Pass the blended mixture through a sieve to make a smooth coulis, then chill until ready to use. Cut the remaining peaches into slices about 5 mm thick.

5. 5

   Caramelise the slices

   Sprinkle 10 g sugar over the base of a frying pan and arrange the peach slices on top. Caramelise over a medium heat for 3 minutes, turning the slices so both sides colour.

6. 6

   Assemble and serve

   Spoon peach coulis onto each serving plate, turn out a panna cotta on top, and finish with a slice of caramelised peach.

What is panna cotta with peach coulis?

Panna cotta is an Italian chilled dessert made by setting sweetened cream with gelatine. This version pairs the vanilla-scented cream with peach coulis and caramelised peach for contrasting textures and a fresh fruit flavour.

The method keeps the components separate until serving: the panna cotta sets in moulds, while the coulis is blended and strained. That makes it easier to plate neatly and lets the peach remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 5g protein, 53g carbs, 72g fat.

The cream supplies most of each serving's fat and saturated fat, while the sugars and peaches provide most of the carbohydrates; gelatine contributes a small amount of protein. Balance the plate with a fresh fruit salad or serve a smaller portion after a meal with plenty of vegetables.

Choosing the peaches

For the coulis: ripe peaches soften more readily during the 10-minute cooking time and blend into a smooth sauce. If they are firm, use the texture cue in the method—the fruit should be very soft before blending.

For the topping: choose peaches that are ripe but still hold their shape when sliced. Cut them evenly, about 5 mm thick, so they caramelise at a similar pace.

Getting a smooth set

Gelatine: soak the leaves first, then drain them well before adding them to the hot cream. Stir until no pieces remain so the mixture sets evenly.

Moulds: divide the cream mixture between five dome moulds, each 8 cm across. Give the panna cotta at least 6 hours in the fridge; overnight chilling is the preferred option in the recipe.

Making the coulis

Cooking: simmer the peach pieces with the sugar and water over a high heat for 10 minutes, or until very soft. Keep an eye on the pan and use softness, rather than the clock alone, as the final cue.

Straining: blend the cooked fruit, then pass it through a sieve for a smooth coulis. Chill it until you are ready to serve.

Caramelising the topping

Sugar base: sprinkle the final 10 g sugar over the pan before adding the peach slices. Cook over medium heat for 3 minutes, turning the slices so both sides caramelise.

Keep the slices in a single layer where possible, so they make contact with the pan rather than sitting on top of one another.

Serving the dessert

Plate the coulis first, then place the panna cotta on top and finish with a caramelised peach slice. This order gives the cream a colourful base and keeps the topping visible.

The recipe makes five individual portions. Serve after the panna cotta has chilled fully and the coulis has had time to cool in the fridge.

Recipe notes & tips

• Scrape the seeds from the vanilla pod into the cream and add the pod as well while heating, then remove it before adding the gelatine.
• Drain the soaked gelatine thoroughly before stirring it into the hot cream.
• Stir until the gelatine has dissolved completely before filling the moulds.
• Let the coulis cool and chill it before assembling the dessert.
• Cut the topping peaches to an even thickness so they caramelise consistently.

Variations

• Use nectarines: substitute them for the peaches in the coulis and topping.
• Add citrus: grate a little lemon zest into the coulis for a brighter fruit note.
• Change the fruit: make the coulis with ripe apricots instead of peaches.
• Serve with berries: add a few fresh berries alongside the caramelised peach.
• Skip the topping: serve the panna cotta with coulis alone for a simpler finish.

Common mistakes to avoid

• Undissolved gelatine: stir the mixture thoroughly until no gelatine pieces remain before filling the moulds.
• Short chilling: leave the panna cotta in the fridge for at least 6 hours, preferably overnight, so it can set.
• Firm coulis fruit: cook the peaches until very soft before blending.
• Lumpy coulis: pass the blended peaches through a sieve for a smoother finish.
• Uneven slices: cut the topping peaches to about 5 mm thick so they cook at a similar rate.

How to store

Keep the panna cotta covered in the fridge and use within 2 days for the best texture. Store the coulis separately in a covered container, and caramelise the peach slices close to serving time.

Frequently asked questions