Peach Panna Cotta with Crispy Crumbles
Peach Panna Cotta is Summer PerfectionIt should be no surprise that Peach Panna Cotta is so good. After all panna cotta is Italian for "cooked cream" and we all know peaches and cream is a time-tested and delicious combination.
Rum-Sautéed and Crispy Crumbles for the WinThe best part about this peach panna cotta is the topping. I sauté peach slices in butter, brown sugar, cinnamon and lemon juice until they begin to develop some color. The peaches are finished with a splash of Myers rum, because almost everything is better with Myers. Then I top the peach panna cotta with the sautéed peaches and an oatmeal, cinnamon, walnut crumble to add a nice crunch.
More Peaches & Peach RecipesTo learn more about peaches click on this post. Here are more fabulous peach recipes to make this summer: Grilled Watermelon, Peaches, Cucumber and Feta Salad Summer Salad with Chicken, Peaches, Bacon & Cilantro Dressing Peach, Prosciutto and Chicken Kabobs Peach and Chicken Skillet Dinner Peach and Tomato Gazpacho with Goat Cheese Croutons Peach and Warm Goat Cheese Salad Peach, Caramelized Onion and Goat Cheese Crostini Grilled Peach and Amaretti Parfaits in a Jar Print
Peach Panna Cotta with Crispy Crumbles
This peach panna cotta is summer perfection. The creamy panna cotta is topped with rum-sautéed peaches and a crispy oatmeal and walnut crumble.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Italian
For the Panna Cotta:
- 2 T water
- 1 1/2 t unflavored gelatin
- 2 cups whipping cream, divided
- 1 cup whole milk
- 1/2 cup brown sugar
- Zest strip from 1 lemon
- 1/2 vanilla bean or 1 1/2 t vanilla extract or paste
- 1 cup Greek-style plain yogurt
For the Crispy Crumble:
- 1/2 c flour
- 1/3 c brown sugar
- 1/4 cup granulated sugar
- 1/2 t kosher salt
- 1/2 t cinnamon
- 1/2 stick unsalted butter, cut into 4 pieces.
- 1/4 c oatmeal
- 1/3 c walnuts
For the Sautéed Peaches
- 1 T lemon juice
- 1/4 t cinnamon
- Pinch kosher salt
- 2 peaches, cut into 8 slices each
- 2 T unsalted butter
- 2 T brown sugar
- 1 T Myers rum
For the panna cotta:
- Put water in a small bowl and sprinkle with gelatin. Set aside for 15 minutes until softened.
- Put cream, milk and 1/2 cup brown sugar and lemon zest in a small sauce pan. If using a vanilla bean, split it in half and scrape the seeds out with a spoon and add the seeds and the pod to the pan. Or if you are using vanilla extract or paste, just add it to the cream. Stir until sugar is dissolved and cream begins to simmer. When small bubbles start to form around the edges of the pan, remove from heat and remove the vanilla bean and lemon zest from the pan.
- Add the gelatin to the hot cream mixture and stir to dissolve the gelatin into the cream. Add the yogurt to the hot cream and yogurt and stir to combine. Divide the mixture into individual serving cups, allow to cool to room temperature, cover with plastic wrap and refrigerate 3 hours or overnight.
For the crispy crumble:
- Heat oven to 350 degrees. Put flour, brown sugar, granulated sugar, salt and cinnamon in a food processor and whirl to combine. Add the butter and pulse until it looks like ground corn meal. Add oatmeal and walnuts and pulse a couple times to combine. You do not want to over chop the oatmeal and nuts.
- Spread the mixture out on a baking sheet and press it down with your hands. Bake 6 minutes. Remove from oven and flip the crumble over with a spatula to create big chunks. Continue baking about 6 more minutes, until crumble is nicely browned. Remove from the oven and allow to cool. Store in an airtight container until ready to serve.
For the sautéed peaches:
- Combine lemon juice, cinnamon and salt in a bowl big enough to hold the peach slices. Add the peach slices to the mixture and toss with your hands to coat.
- Heat a pan to medium-low heat. When hot add the butter and allow to melt. Add the brown sugar and stir into the butter. When the butter and sugar starts to bubble add the peaches and any remaining peach juice to the pan. Sauté until the peaches soften and begin to take on some color. Add the Myers rum and cook for another minute or two.
You can serve this panna cotta hot or cold.
- To serve hot: Remove the panna cotta from the fridge. Place 2 slices of warm peaches on top of each panna cotta and garnish with crispy crumble.
- To serve cold: Let the sautéed peaches cool down and then place 2 slices of peaches on top of each panna cotta. Cover with plastic wrap and return to the fridge. When ready to serve garnish with crispy crumble.