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Peach Panna Cotta Cold Cake

17/11/2023

The peach panna cotta cold cake is a refreshing and creamy dessert, perfect for the summer months. Here is the recipe with a small Italian twist.

Ingredients

  • 500 ml of fresh cream
  • 150 g of sugar
  • 1 vanilla bean
  • 8 g of sheet gelatin (or agar agar if you prefer a vegetarian option)
  • 4 ripe peaches
  • 100 ml of water
  • 50 ml of elderflower liqueur (for an all-Italian variant) or water if you prefer not to use alcohol
  • Dry biscuits like Digestive or shortbread pastry for the base
  • 50 g of melted butter (if using biscuits)

Preparation

  1. Start by soaking the gelatin sheets in cold water for about 10 minutes until they become soft.
  2. In the meantime, heat the cream in a saucepan with the sugar and the seeds from the vanilla bean, stirring until the sugar is completely dissolved. Do not bring to a boil.
  3. Squeeze the gelatin to remove the excess water and add it to the hot cream, stirring until it is completely dissolved.
  4. If you have chosen to use biscuits for the base, finely crush them and mix with the melted butter. Spread the mixture on the bottom of a springform pan, creating a uniform layer and compact it well. If you are using short pastry, roll out a thin layer on the bottom of the pan.
  5. Put the cream in the refrigerator for about 15 minutes, just long enough that it starts to thicken but without it solidifying completely.
  6. Meanwhile, peel and cut the peaches into thin slices and cook them lightly with sugar and water (and liqueur if you decide to use it), until they are slightly softened and the mixture has turned into a syrup.
  7. Pour a layer of panna cotta over the biscuit or pastry base, then place a layer of peaches on top. Repeat the layers, ending with panna cotta.
  8. Leave to cool in the refrigerator for at least 4 hours or until completely solidified.
  9. When ready to serve, decorate with slices of fresh peach or other fruits of your liking.

Curiosity: Panna cotta is a classic Piemontese dessert that literally means “cooked cream,” and its simplicity allows for a multitude of variations like this one with peaches, celebrating the versatility of Italian cuisine. Using elderflower liqueur adds an aromatic and fragrant note that pairs well with the sweetness of the peaches.