Panna Cotta, a Classic moulded Italian dessert is basically sweetened cream thickened with gelatine and flavoured with coffee,rum,vanilla and so on or by infusing spices. A creamy and luxurious dessert and a perfect crowd pleaser, it’s a sure hit in a party. Had always prepared this dessert in individual glasses but this way of presentation did win me a few accolades:). All thanks to Donna Hay’ s Modern Classics cookbook. An ardent fan of her cooking I make sure I don’t miss out a single episode of her cookery show on TLC.
This lusciously smooth and creamy dessert has a layer of poached peaches with the poaching liquid set with gelatine in the bottom layer and cream infused with vanilla bean in the upper layer, set and de molded upside down. The peaches in the transparent layer give a gorgeous look to the subtly sweet dessert and give a classy impression.
Serve it in small dessert glasses, stem glasses, bowls or demold it, garnish with berries or a citrusy sauce or some diced peaches doused in Grand Marnier….tailor it to whatever occasion you have prepared it for. Nothing could be easier or more delicious!