I have always wondered what a panna cotta was. Now, I am kicking myself for not looking into it sooner. Because I have found my most favorite thing in the whole world. It is so easy and so good. I owe it all to Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Dessertsby Faith Durand. Really – bakeless sweets. It’s like it was written just for me. A person who adores sweets and abhors baking.
First of all, let me begin by admitting that I am now putting all my desserts in little jars. I love them. They make perfect portion control and if you are expecting a particularly difficult day at work, you can easily pop one in your bag and know there is a treat waiting for you.
The recipe has you begin by finely chopping peaches. I think I fudged a bit on the “finely” and really I think it would have been even better if they had been finer, you could have spread out that peachy goodness!
Then you pour your rich, wonderful panna cotta on the the top. Admire the jars for a while before you put them in the fridge. Really. It’s mandatory. Mandatory admiration.
After chilling, you have the most wonderful, most fabulous dessert! It’s perfect little creamy peachy goodness in a jar.
If you don’t believe me about Panna Cotta – read this post – Why Panna Cotta is the Perfect Dessert from The Kitchen. I couldn’t have said it better myself. Really I couldn’t, that’s why I linked to their post!
Peach and Buttermilk Panna Cotta
From Bakeless Sweets – my absolute favorite – and I’ll be reviewing it soon!
- 12 ounces fresh peaches (2 large), peeled and finely chopped
1 1/2 cups cultured buttermilk, well shaken, divided
2 1/4 teaspoons powdered gelatin
1/4 cup sugar, plus 2 tablespoons
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/8 teaspoon black pepper
1. Divide the peaches up among six cups of glasses that hold at least 6 ounces each. Chill the glasses.
2. Pour 1/2 cup of the buttermilk into a 2-quart saucepan and sprinkle the gelatin over the top. Set aside for 5 minutes to allow the gelatin to soften. Warm gently over medium heat and stir the sugar in. Heat gently until the gelatin and sugar have both fully dissolved, then turn off the heat.
3. Whisk in the remaining buttermilk and the cream, vanilla, pepper, and salt. Taste to check sweetness; add more sugar if desired.
4. Transfer the mixture to a measuring cup with a spout. Divide this mixture among the child cups, pouring it over the peaches. Cover the glasses lightly with plastic wrap. Refrigerate the panna cotta and let it set for at least 2 hours–but preferably overnight. The panna cotta can be made up to 3 days ahead and left in the refrigerator, covered.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.