Vanilla Pannacotta with Peach Sauce | How to make Vanilla Pannacotta with Peach Sauce

By Anshu Matta  |  1st May 2018  |  
5 from 1 review Rate It!
  • Vanilla Pannacotta with Peach Sauce, How to make Vanilla Pannacotta with Peach Sauce
Vanilla Pannacotta with Peach Sauceby Anshu Matta
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About Vanilla Pannacotta with Peach Sauce Recipe

This holiday get-together, treat your loved ones with the luscious and creamy Vanilla Pannacotta topped up with some sweet & tangy homemade Peach Sauce; I bet, there can't be any better dessert surprise than this....

Vanilla Pannacotta with Peach Sauce

Ingredients to make Vanilla Pannacotta with Peach Sauce

  • Heavy cream - 2 cups
  • Full fat milk - 1 cup
  • sugar - 3/4 cup
  • Vanilla extract - 2 tsp
  • Unflavored gelatin - 7 gms (1 sachet)
  • For Peach Sauce
  • Peaches/Nectarines - 5
  • sugar - 1/4 cup (can be adjusted as per one's sweet preference)
  • lemon juice - 2 tbsp
  • star anise (powdered) - 1/2 tsp
  • salt - a pinch
  • mint leaves - for garnishing

How to make Vanilla Pannacotta with Peach Sauce

  1. First take about 2 tbsp of water in a bowl and add gelatin. Let it sit on the counter to soften.
  2. In the meanwhile, bring milk, cream and sugar to a simmer in a saucepan. Remember, you do not need to boil the mixture.
  3. Once the milk and cream mixture is heated, add the softened gelatin and whisk it continuously until the gelatin is completely dissolved. Mix in the vanilla essence too.
  4. Let the cream cool down a bit after which pour it in ramekins or serving glasses and place in the refrigerator to set. It would take somewhere between 4 to 6 hours. Preferably leave it overnight to set firmly.
  5. To make the peach sauce, chop the peaches roughly and blend to a smooth puree.
  6. Transfer the puree to a saucepan. Start cooking this puree on a low heat along with 1/4 cup of water.
  7. Add in star anise powder, sugar, salt and lemon juice. Cook till the puree comes to a boil. Let it simmer further for 5 to 7 minutes after which switch off the flame. Let it come to room temperature and then place in fridge to chill.
  8. Just before serving the pannacotta, pour 2 to 3 tbsp of peach sauce on top and garnish with mint leaves.

My Tip:

I have used gelatin in my recipe, but, vegetarians can always go ahead and use 7gms of agar-agar to make the pannacotta.

Reviews for Vanilla Pannacotta with Peach Sauce (1)

Shelly Sharmaa year ago

Nice presentation.