Peach Panna Cotta Cake

3. Place the base in the refrigerator for at least 30 minutes, so that it hardens.

Prepare the panna cotta:

1. Soak the gelatin sheets in cold water for about 10 minutes.
2. In the meantime, pour the cream into a saucepan, add sugar, lemon zest, and the seeds of the vanilla pod (or vanillin).
3. Heat it without bringing it to a boil, until the sugar is completely dissolved.
4. Squeeze out the gelatin, add it to the hot cream, and stir until fully dissolved.
5. Remove the lemon zest and strain the mixture if you used the vanilla pod.
6. Pour the panna cotta mixture over the biscuit base, then let it cool and place in the refrigerator for at least 4 hours, better if overnight, so that the panna cotta sets.

Prepare the peach compote:

1. Soak the gelatin sheets in cold water for about 10 minutes.
2. Peel the peaches, cut them into cubes, and place them in a saucepan with lemon juice and sugar.
3. Cook over medium heat until the peaches become soft.
4. Blend half of the peaches with an immersion blender to obtain a puree, leaving the other half in chunks for varying texture.
5. Dissolve the cornstarch in a little water, then add it to the peach compote and heat the mixture to slightly thicken it.
6. Squeeze out the gelatin, add it to the hot compote, and stir until fully dissolved.
7. Let the compote cool, then pour it over the now-solidified panna cotta.
8. Place back in the refrigerator for at least one hour before serving.

Let the peach panna cotta cake rest in the refrigerator to ensure that the top fruit layer sets well before releasing the springform pan.

Trivia

Panna cotta is a traditional dessert from Piedmont, whose simplicity has won over palates all around the world. The cake version lends itself to numerous variations with seasonal fruits, allowing for continuous experimentation between sweetness and acidity. Peaches, in particular, add a touch of summer freshness and a wonderful aroma that pairs wonderfully with the vanilla of the panna cotta.