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Peach Vanilla Bean Panna Cotta with Rum Whipped Cream

Deliciously light and sweet, peaches are the star in this creamy panna cotta. Two layers of panna cotta: one peach and one with a vanilla bean, with peach puree and topped with a generous amount of rum whipped cream this dessert will be a fridge staple in the hot summer months.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Category Creams & Custards
Servings 4

Ingredients  

for the peach panna cotta layer

  • 3 medium peaches chopped
  • 1/4 cup + 3tbsp (90ml) whole milk
  • 1/2 tbsp (3g) gelatin approximately 1 pack divided in half
  • 3/4 cup (200ml) heavy cream
  • 2 tbsp (25g) granulated sugar
  • a pinch of salt

for the vanilla bean panna cotta layer

  • 1 tsp vanilla bean paste or 1 vanilla bean pod scraped
  • 1/4 cup (60ml) whole milk
  • 1/2 tbsp (3g) gelatin
  • 1/2 cup (118ml) heavy cream
  • 1 tbsp (12g) brown sugar
  • 3 tbsp (36g) granulated sugar
  • a pinch of salt

rum whipped cream

  • 1/3 cup heavy cream
  • 2-3 tbsp (30-45ml) white rum no additional flavouring

Instructions 

for the peach panna cotta layer

  • Puree the chopped peaches in blender until a smoothie-like consistency. Strain through a fine sieve and discard any pulp. Divide out a 1/3 cup in a jar and chill in the fridge until ready to assemble. There should be a minimum of 300ml peach purée remaining.
  • In a small measuring cup filled with the milk, bloom the gelatin by sprinkling the gelatin into the milk. Do not mix and set aside for 5 minutes.
  • In a medium saucepan, bring the heavy cream, sugar and salt into a simmer. Stir occasionally until the sugar dissolves. Do not let the mixture boil. Once simmering, remove from the heat and whisk in the gelatin/milk mixture until gelatin is fully dissolved and the mixture is smooth. Whisk in the peach purée (at least 1 cup), then divide and pour into serving cups. Cover and refrigerate for at least 2 hours or until the top is set and jiggles slightly.

for the vanilla bean panna cotta layer

  • Bloom the gelatin (like in the peach layer) and bring the heavy cream, brown sugar, granulated sugar, and salt to a simmer. Once simmering, remove from the heat and whisk in the gelatin/milk mixture and the vanilla bean.
  • Make sure the previous layer has set by lightly patting the tops or jiggling the serving cup to check. Once checked, pour the vanilla bean layer on top of the peach layer. Cover and chill for another 3 hours or until completely set.

for the rum whipped cream and to assemble

  • Using a hand-mixer, beat the whipped cream and rum until medium peaks form.
  • To assemble, slightly warm the reserved peach puree by soaking the jar in a bowl of hot water. Stir the puree until it is of pourable consistency, then pour a thin layer on top of the set panna cottas, add a dollop of rum whipped cream, and garnish with peach slices. Enjoy immediately!