Ever since a trip to Italy during my childhood days, Panna Cotta is one of my favourite desserts of all time. I’ve had it in more variations I can recall and never have I been disappointed. This quirky version incorporates another of my favourite Italian treats: The famous Bellini cocktail, invented at Harry’s Bar in Venice.
Having called Italy home for eight years, and truly loved my time there, rising a glass to toast Italian National Day (June 2nd) is religiously observed at my house.
This year, still spending most of my time at home, I have gone a step further and prepared a delicious Panna Cotta for a perfect end to the day.
The classic Panna Cotta is one of the easiest and quickest desserts to prepare. With only three ingredients – heavy cream, sugar and gelatin – it is whipped up in a moment, although it needs a couple of hours in the fridge before serving.
What I love even more is that with the base recipe, you can create an nearly endless number of variations. Add vanilla beans, cinnamon, all sorts of fruit purees, chocolate or caramel sauces, coffee/espresso, matcha tea and even aromatic herbs, and and and…
With rising temperatures around here, I was looking for a refreshing summer version including a fruity element. And having only recently prepared a Bellini Mousse, I thought it might be fun preparing another Bellini dessert.
Bellini Panna Cotta recipe
Serves 4
350 ml heavy cream
200 g peaches (fresh or canned)
120 g sugar
100 ml prosecco
2 leaves of gelatin
Method
Start with preparing the peach gelee.
Soak one leave of gelatin in abundant cold water for 10 minutes.
In the meantime, if using fresh peaches, peel and eliminate the core. If using canned peaches, drain through a sieve.
Transfer peaches to a bowl and puree until smooth.
In a saucepan, add the peach puree and 60 g sugar and heat over medium heat until the sugar has dissolved. Take from heat, add the well squeezed gelatin leave and combine until fully dissolved.
Distribute in four dessert glasses, then refrigerate for 1-2 hours until completely set.
Once the peach puree has set, prepare the panna cotta.
Soak one leave of gelatin in abundant cold water for 10 minutes.
In a saucepan over medium heat, bring the heavy cream and 60 g sugar to a boil. Take from the heat, stir in the well squeezed gelatin leave until completely dissolved.
Set aside to let cool until the mixture reaches room temperature, then stir in the prosecco.
Distribute in the four dessert glasses already containing the peach puree and refrigerate for 4-5 hours or overnight.
Let me know if you liked the Bellini Panna Cotta in the comments.
Carrots and Tigers 