Making a panna cotta could not be easier, an ideal dessert because it does not need an oven but we are also going to make it colorful and delicious. With seasonal fruit to take advantage of its best moment and that will not leave anyone indifferent.
Time: 30 minutes + breaks
For the peach compote:
3 red peaches
Juice of 1/2 lemon
600 ml of water
1/2 vanilla pod
4 sheets of gelatin
For the blueberry jelly:
125g frozen blueberries
30 ml of water
2 sheets of gelatin
For the panna cotta:
500 ml whipping cream
1/2 vanilla pod
3 sheets of gelatin
We start by preparing the peach compote, wash the peaches well under the tap, cut them in half, remove the bone and cut into segments. Put the peaches in segments, the sugar, the lemon juice, the vanilla pod and the water in a saucepan and put it on the heat. When it starts to boil, lower the heat and let it cook for 5 minutes. Once the time has passed, remove from the heat, cover and let it cool down.
Once warm, peel the peaches and chop them, put 4 sheets of gelatin to soak in cold water for 5 minutes. Strain the juice from the peaches and pour it into a MARKET saucepan and bring it to a boil, remove from the heat, add the drained gelatin and stir with a MARKET whisk until the gelatin has completely dissolved.
Place the cups in a cupcake mold so that they remain tilted, add a few pieces of peach and finish filling almost to the brim with the juice and gelatin. Reserve in the fridge for 3 hours. After the time we prepare the blueberry jelly, to do this we put all the ingredients in a MARKET saucepan except the jelly that we will have soaked in cold water. When it starts to boil, blend with a hand blender and add the drained gelatin. We strain. Take the cups out of the fridge (without removing them from the cupcake mold) and fill them with a thin layer of blueberry jelly, fill the cups with this jelly again and we will have a thin layer of blueberries left, reserve in the fridge for 3 hours.
After some time we are going to prepare the panna cotta. In the MARKET saucepan we put the cream, the sugar and the vanilla pod open in half, put it over medium heat and let it come to a boil while we stir so that the sugar dissolves, meanwhile we have soaked the leaves in cold water of gelatin. When it starts to boil, remove from the heat, drain the gelatin, put it in the saucepan and stir until it has completely dissolved, strain and let it cool down a bit before pouring it into the cups.
We take the cups out of the fridge, now if we can put them straight and fill them carefully to almost the edge, we put them back in the fridge and leave them overnight before eating them.
We assure you that they are easier than they seem, although to get a dessert as beautiful as it is rich, you have to respect the waiting times for the different elaborations to set.
Decorate with some fresh mint leaves.
Photos and recipe by MJ .