These tasty looking peach panna cotta and strawberry verrines are made in individual jars, meaning there's no sharing, so you can enjoy the whole thing by yourself. Very easy to make, they do require a bit of precision and patience but it all will pay off at the end! The bottom layer is made with peach, the middle is vanilla panna cotta made and the top layer is homemade strawberry jelly, using Tate & Lyle's Fairtrade Jam Sugar to make sure it sets nicely.
Place all the gelatin leaves in a small bowl and cover with cold water.
Using a blender or food processor, blend the peaches with the lemon juice and water and transfer to a small saucepan. Heat gently, then add 1 gelatin leaf (squeezing the excess water out) and stir until it dissolved. Pour an equal amount of peach layer into serving glasses and transfer to the fridge to set (it should take about 30 minutes).
To make the panna cotta, place the milk, cream and vanilla pods and seeds in a medium saucepan and bring to simmer. Remove the vanilla pods, add 3 gelatin leaves (squeezing the excess water out) and stir until it all dissolved. Pour an equal amount of panna cotta layer on top of the peach layer and return to the fridge, for a minimum of 1 hour, allowing it to set.
For the strawberry layer, place the strawberries, sugar and water in a small saucepan. Bring it to a boil, then simmer for 5 minutes until the fruit starts to break down. Strain using a sieve into a jug. Add the lemon juice and mix all together. Leave to cool, then pour over the set Panna Cottas. Chill for 2- 3 hours until set, then top with some fresh strawberries and mint.
Ingredients – 4 items
For the peach layer
For the Panna Cotta layer
Fairtrade Tate & Lyle Golden Caster Sugar
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