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10 Comments Easy and delicious nectarina panna cotta that can be served in glasses for the best look at the different layers. Can also be made with any other stone fruit.
Easy nectarine panna cotta
I have a thing for panna cotta. The first time I made it I was told it would be a really difficult dessert. Now for the life of me, I cannot figure out what is difficult about making a panna cotta, but if you know why? Let me know. This nectarine panna cotta takes just a couple of minutes to make and once set in the fridge can be given a delicious nectarine topping.
Depending on how big your panna cotta moulds are this dessert would be for 6 to 8 people. I’ve used pretty small glasses for serving it and came up with a total of 8 but if you use regular panna cotta moulds you’re more likely to get 6 out of the total amount.
Set it in the fridge
This nectarine panna cotta needs a bit of time to set in the fridge. It has slightly more gelatin than I would normally use and since this is served in a glass you don’t really need that much. But if you want to unmould the panna cotta like in this panna cotta with mango you might need the gelatin.
With buttermilk
I like to make my panna cotta with buttermilk or Greek yogurt. You don’t really taste the buttermilk as such but it does give it a fresher tough. I don’t like to use only cream but you could if that’s your thing. This nectarine panna cotta can also be made with yogurt if you prefer that.
Peeling the nectarines
The nectarines need to be peeled for the best result. You can score them fruit with a sharp knife, the same way as you would a tomato if you want to remove the skin. Submerge them briefly into hot water until you see the skin around the scoring loosen up a bit. Remove from the water and peel the skin off.
Remove the stones and puree the fruit. You can add the extra two sheets of gelatin by briefly heating the nectarine and dissolving the gelatin. This – again – is mostly for when you want to remove the panna cotta from the moulds for serving.
Also try these panna cotta recipes:
Nectarine panna cotta
Ingredients
- 7 sheets gelatine
- 600 ml single cream
- 220 gr granulated sugar
- 2 tsp vanilla extract
- 400 ml buttermilk
- 4 ripe nectarines
- juice of 1 lemon
How to make the panna cotta with nectarine
- Soak 5 of the gelatine leaves in cold water for at least 5 minutes prior to making the cream.
- Heat the cream with the sugar, buttermilk and vanilla extract in a saucepan on medium high heat and stir until the sugar is dissolved.
- Stir in the gelatine leaves while taking the pan of the fire and stir until dissolved. Put the mixture through a sieve. Leave to cool a bit and then put in glasses of your choice and leave them in the fridge covered with a bit of clingfilm.
- In the meantime peel your nectarines (carve a cross in the bottom of the nectarines and pour hot water over them, leave to stand and you can peel them like you would a tomato)
- Chop the flesh finely, remove the stones and put the fruit in a blender. Puree until smooth, put through a sieve and press well so all the juice is gone from the pulp.
- Soak your remaining gelatine leaves in cold water and slowly heat your nectarine puree on low fire until just hot enough to dissolve the gelatine. add your lemonjuice and stir to combine. Leave to cool and once cool poor on top of the panna cotta in the fridge and put it back in to set for another 2 hours in the fridge
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I love panna cotta but I’ve always made it in dariole moulds and decorated it after plating. I love how you’ve done this one!
Nectarines are wonderful right now so I am excited to try this!
Definitely give it a go Cathy! It’s delicious!
Mmmm and panna cotta is my favorite dessert and I am always looking for new inspiration and ideas! I love this made with buttermilk and I love the nectarine topping… wonderful. Now off to check out the cinnamon panna cotta, both of which got pinned to my Panna Cotta board!
And sadly my favorite pannacotta is not even on the site… I so need to make it again.. It’s also with buttermilk and lemon which is perfect. I love some acidity to cut through the full cream. Makes it less heavy too!
Heck, only 6 days to go on the Whole 30? Time flies! And I’ll bet you are looking forward to baking. Anyway, this pannacotta is terrific — thanks.
Yes, thanks goodness I would say! I’m getting a bit frustrated with not being able to cook or bake what I want, so am sooooo looking forward to the end! 🙂
Ooo yes! Yoghurt, and a sprinkling of oaty granola – dreamy. Thanks you’ve inspired me, I love the look of that cinnamon recipe.
We are grateful for the dessert! Glad your whole30 is going well, what is on your first day off eating hit list?!
I made a pannacotta once and the gelatine went lumpy and it’s put me off, I really need to try again.
Lol.. glad you approve.. 😉 What the first thing is we will be eating…Hmm, that’s a tough one to answer as there is so much! But I think the worst thing is the breakfasts so my guess is I’ll go for something with yoghurt for breakfast to start with!
As for the gelatin; I tend to go on the low side of gelatin as I don’t like too much in it. I just don’t like the texture. I’d rather put it in a glass and use less than use too much… But try again… It’s really good!