2000s Recipes + Menus
Panna Cotta with Lemon-Thyme Peaches
Serves4
- Active time:20 min
- Start to finish:8 1/2 hr
July 2008
Though we can appreciate the beauty of a panna cotta that’s been turned out of its mold, the light-as-air texture of these, just set enough to melt in the mouth, will have you happy to eat them right from the cup. Yogurt gives the almond-infused cream a little tang, and peaches that have been macerated with lemon thyme just long enough to meld and soften seem to exist expressly for this dessert.
For panna cotta:
- 1 1/4 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 2 tablespoons water
- 1 1/4 cups heavy cream
- 1 cup plain low-fat yogurt
- 1/4 cup mild honey
- 1/8 teaspoon pure almond extract
For peaches:
- 1 1/2 tablespoon fresh lemon-thyme leaves
- 1 tablespoon sugar
- 3 peaches, peeled if desired, pitted, and thinly sliced
Make panna cotta:
-
Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften. Stir in cream and 1/8 tsp salt, then heat gently over medium-low heat, stirring, until gelatin has dissolved.
-
Whisk together yogurt, honey, and almond extract, then whisk in cream mixture.
-
Pour mixture into 4 small bowls and chill, covered, until set, at least 8 hours.
Prepare peaches:
-
Mince lemon thyme with sugar, then toss with peaches. Let macerate, stirring occasionally, at room temperature 20 minutes. While peaches macerate, let panna cotta stand at room temperature.
To serve:
-
Top bowls of panna cotta with peaches and their juice. Drizzle with additional honey if desired.
Cooks’ note: Panna cotta can be chilled up to 3 days.
- Keywords
- dessert,
- fruit,
- dairy,
- summer,
- maggie ruggiero
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