Impress your guests or be the perfect visitor with this White Peach Panna Cotta Showstopper that can be made all year round. A great way to finish any meal!
20 min
PREP TIME
10 min
COOK TIME
8
INGREDIENTS
SERVINGS: 8-10
PREPARATION
- 1 Make panna cotta layer. Combine jelly crystals and ½ cup (125 mL) boiling water in a heat-proof jug. Stir until crystals fully dissolve. Microwave in 30-sec intervals to help dissolve crystals as needed. Let cool to room temperature.
- 2 In a large bowl, whisk together milk, cream, vanilla extract and cooled jelly until fully incorporated.
- 3 Place dessert dish in the fridge, then carefully pour the panna cotta mixture into the dish and leave to set for 2-3 hrs or until set firm (overnight for best results).
- 4 Meanwhile, prepare grilled peaches. Use a mesh strainer to drain peaches over a jug, keeping the syrup for later. Heat a griddle plate or BBQ over MED-HIGH heat and lightly grease with cooking oil spray. Place peaches down and gently press to contact the hot grill for grill marks. Cook for 4-6 min each side or until charred. Transfer to a plate and leave to cool completely in the fridge.
- 5 Prepare sachet of jelly for the top layer according to packet instructions but replace the cold water with 1 cup (250 mL) of the reserved peach syrup. Leave to cool in the fridge for 30 min or until room temperature without setting.
- 6 Once panna cotta layer has set firm, place cooled peaches cut-side-up on top, spreading out evenly. Return to fridge until jelly is cool.
- 7 Once jelly mixture is cool, leave the dish in the fridge as you carefully pour the jelly over the back of a spoon on top of the panna cotta layer. Avoid pouring directly onto the peaches. Leave to set in the fridge for another 3-4 hrs or until set firm (overnight for best results).
