Vanilla Pannacotta with Peach Sauce

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Pannacotta, the very famous Italian dessert was on my mind for quite some while now; I wanted to make it for past couple of months but was not getting the right opportunity....and now since its the holiday season with a get-together planned at my place over the weekend, I thought it would be the right time to finally give it a try. So, I made this batch of vanilla pannacotta as a trial and paired it up with homemade peach sauce sauce infused with some rustic flavors and aroma of star anise. At first I was a little skeptical of whether peach sauce would be a good option to go with pannacotta but trust me, it came out simply awesome and yes!! now I am all set to please my guests with this luscious and creamy dessert. Sharing the recipe below; hopefully you will like it !!....Last but not the least, my apologies for posting not so great pictures as I was running late for a meeting and clicked them in a rush.......

Vanilla Pannacotta with Peach Sauce

Ingredients (serves 6)

For Pannacotta

Heavy cream - 2 cups
Full fat milk - 1 cup
Sugar - 3/4 cup
Vanilla extract - 2 tsp
Unflavored gelatin - 7 gms (1 sachet)

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

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

Vanilla Pannacotta with Peach Sauce

Method

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. 

Vanilla Pannacotta with Peach Sauce

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- Anshu

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