I LOVE cool, creamy desserts in the summertime, don’t you?
Panna cotta, an Italian dessert made with sweetened cream and thickened with gelatin is among my favorites. This lighter version is made with a blend of cream and Greek yogurt. It’s sweetened with wildflower honey and a hint of almond extract.
But it’s the beautiful sweet, summer peaches macerated with lemon thyme, lemon zest and sugar, that make this creamy dessert so special.
Actually, nectarines or plums would be great as well. And if you can’t find lemon thyme, regular thyme is fine.
Just be sure to give your peaches an extra drizzle of honey before you serve them.
Light and creamy. Cool and refreshing.
“When life is sweet, say thank you and celebrate. And when life is bitter, say thank you and grow.” Shauna Niequist
- HONEY ALMOND PANNA COTTA:
- 1¼ cups of heavy cream
- 1 cup of plain, Greek yogurt
- ¼ cup of wildflower honey
- ¼ teaspoon of pure almond extract
- ⅛ of a teaspoon of salt
- 1¼ teaspoon of unflavored gelatin
- 2 Tablespoons of water
- LEMON THYME PEACHES:
- 1 Tablespoon of thyme leaves (you may use lemon-thyme if you can find it).
- 1 Tablespoon of granulated sugar
- zest of ½ lemon
- 2 large peaches, pitted and sliced (I preferred the skins on for more color)
- Place the 2 Tablespoons of water in a small saucepan and sprinkle the gelatin over the top. Allow it to soften for a minute or two.
- And then add your cream and salt.
- Stir this as you gently heat it over medium heat until all the gelatin has dissolved.
- In a separate bowl, whisk together the yogurt, honey and almond extract.
- Slowly whisk in your cream mixture and then ladle it into your serving bowls.
- Refrigerate it, covered, for about 7-8 hours or until it is set.
- It is best to prepare the peaches about 20 minutes before you are planning on serving your dessert.
- Simply mince the thyme leaves, sugar and lemon zest together.
- Toss these with the peaches.
- Let the peaches macerate at room temperature for about 15-20 minutes.
- When you are ready to serve, top the panna cottas with the peaches and their juice.
- Drizzle with honey before serving.
Know your farmers, know your food!