 | Peaches and Cream Panna CottaPastry Chef Sofia Schlieben of JF Restaurants | New York, NY |
This dessert highlights the bright, natural sweetness of peaches in a light and elegant way. The Perfect Purée Peach enhances the creamy vanilla panna cotta and appears in both a silky gel and a delicate foam, layered to create balance and texture. Finished with piped white chocolate and crisp pearls, it’s a simple but refined take on peaches and cream.
Ingredients for Vanilla Bean Panna Cotta:
• 1000 g. greek yogurt
• 272 g. sugar
• 1 vanilla bean, split and scraped
• 4 gelatin sheets, bloomed
• 400 g. whipped crème fraîche
Ingredients for Peach Gel:
• 500 g. The Perfect Purée White Peach Puree, thawed
• 20 g. sugar
• 5 g. agar agar
• water, as needed for blending
• pinch cinnamon
Ingredients for Peach Foam:
• 350 g. The Perfect Purée White Peach Puree, thawed
• 50 g. water
• 40 g. sugar
• 3 g. citric acid
• 1 g. xanthan gum
• 6 g. Versa Whip
Ingredients for White Chocolate Garnish:
• 100 g. white chocolate
• crispy white chocolate pearls, as needed
Method for Vanilla Bean Panna Cotta:
Heat one-third of the Greek yogurt with sugar and scraped vanilla bean until the sugar dissolves. Do not boil. Add bloomed gelatin and stir until fully dissolved. Strain the mixture over the remaining two-thirds of the yogurt. Fold in the whipped crème fraîche in two parts until smooth and homogenous. Pour into glasses and chill at least 4 hours, or until fully set.
Method for Peach Gel:
Bring the White Peach to a boil. Shear in the mixed sugar and agar and bring to a rolling boil for 30 seconds. Pour into a container and chill completely. Once set, cut into pieces and blend in a Vitaprep, adding small amounts of water as needed until smooth. Finish with a pinch of cinnamon.
Method for Peach Foam:
Combine White Peach and water in a Vitaprep. Shear in sugar, citric acid, xanthan gum, and Versa Whip. Blend on high for 1 minute. Transfer to a stand mixer fitted with a whisk attachment and whip for 1 full minute until light and stable.
Method for White Chocolate Garnish:
Melt white chocolate over a double boiler. Transfer melted chocolate to a piping bag and keep warm for plating.
To Assemble and Serve:
Set the panna cotta in a glass. Pipe a layer of Peach Gel evenly over the surface. Cover with Peach Foam. Pipe melted white chocolate over the foam and finish with Crispy White Chocolate Pearls for texture.