peachy keen panna cotta
serves 4
1/2 cup half + half
1 1/2 tsp unflavored gelatin
2 peaches, peeled and cut in 1/4″ dice
1/4 tsp cinnamon
pinch nutmeg
1 1/2 cups low-fat buttermilk
1 tsp vanilla extract
3 tbsp sugar
1. pour the half + half into a saucepan and sprinkle the surface with gelatin. let stand for 10 min.
2. in a small bowl, mix the peaches with cinnamon and nutmeg until evenly coated. set aside.
3. in another small bowl, combine the buttermilk and vanilla. set aside.
4. heat the half + half and gelatin over medium-high heat, stirring constantly, until it measures 135° on a candy thermometer, about 2 minutes. remove from the heat and stir in sugar until dissolved.
5. stirring constantly, pour buttermilk into half + half mixture. also add any juice that has collected at the bottom of the peach mixture, but reserve the peaches themselves.
6. pour dairy mixture into a medium bowl and place in an ice water bath. stir frequently until mixture starts to thicken, about 10 minutes.
8. set 4 ramekins on a baking tray. spoon 1/4 of the peach mixture into each ramekin, then pour 1/4 of the panna cotta on top.
9. cover the ramekins with plastic wrap, making sure not to let the plastic wrap touch the mixture. cool in fridge for 4 hours or overnight.
10. to serve, hold each ramekin in a bowl of very hot water for about 30 seconds to loosen the mixture. invert over a plate and shake the ramekin gently if needed until the panna cotta comes out. if it doesn’t come out the first time, simply hold in the hot water a little longer and try again!
