Creamy two layer Peach Panna Cotta where peaches are the star. A sweet, juicy peach base paired with a spiced vanilla bean layer. For that extra peach flavour, the panna cotta is topped with a peach puree and a generous amount of rum whipped cream. This dessert will be a fridge staple in the hot summer months.

August should be renamed into the melting month because all I've been doing is melting in this outrageous heat wave. Even the mention of turning on my oven is met with a groan of disapproval from my family. With the oven off, I've turned to the fridge for my daily dose of sweet and this recipe combines my two new favourite things: no-bake desserts, and peaches!

What is a Panna Cotta?

Panna Cotta is an Italian dessert meaning, "cooked cream" and features (you guessed it!) cooked sweetened cream thickened with gelatin. It's essentially the high-class version of jello: but with real flavouring and a creamy texture.

How to make Panna Cotta?

This dessert is visually A FEAST, and it's all thanks to those layers. The base two layers are the two flavoured panna cottas, but it's the decoration that takes this to another level. Rum whipped cream (need I say more?) and a thin layer of peach puree.

To make panna cotta, heavy cream, sugar and salt are heated until simmering, then combined with the bloomed gelatin (more on this below), milk and flavouring. Set the mixture by pouring into serving glasses, and chill for two-three hours (like setting jello). The layers for each "flavour" are made separately and the second layer is not added until the first layer has mostly set. This is to prevent them from mixing together.

Pour the peach puree into an ice cube mould and freeze until set for the flowers. This whole dessert is a celebration of cream, so make sure you get a spoonful of all the panna cotta layers + the puree + the whipped cream, it's AMAZING!

What Ingredients Do I Need for Peach Panna Cotta??

This cold treat is easier to make than it looks since panna cottas need only five ingredients.

Peaches: The star of this recipe, make sure your peaches are ripe. They should be slightly soft (with no bruising) and very fragrant.

Gelatin or Agar: This is to thickened the panna cotta so it holds. Gelatin is animal based, and it does have a slight flavour, so if you're adapting this into a vegan recipe or if you don't like the taste of gelatin, use agar.

Milk: The best panna cottas are creamy, so whole or 2% milk works best.

Heavy Cream: Emphasis on the creamy, purchase a heavy cream with at least 35% cream.

Granulated Sugar: For a little sweetness.

Vanilla Bean: The second layer of panna cotta is ALL about vanilla, so splurge and get the good vanilla. Vanilla extract isn't really vanilla at all, so either get real vanilla bean or vanilla bean paste which is more affordable and contains vanilla specks.

Rum (optional): This is optional for the whipped cream, but I love the flavour rum gives to peaches.

How to Bloom Gelatin

Blooming gelatin is an important part of making panna cotta. Similar to yeast, adding gelatin to liquid actives it. If not bloomed or added properly, your panna cotta won't set. Here are some important tips to remember:

Sprinkle, but don't mix when adding the gelatin to milk and DON'T mix or else it will sink to the bottom.

Simmer, don't boil the heavy cream and sugar or else the gelatin will be too hot and it will loose its thickening power.

Patience is key when waiting for the panna cotta to set. Don't rush the setting of the first layer or else when adding the second layer, the flavours will mix together and you'll end up with one layer. Still tasty, but not as beautiful visually.

All about the jiggle: A set panna cotta will have a slight jiggle, so give them a little wiggle to test for done-ness.