Peach pannacotta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 200 ml - double cream
  • 50 ml - milk
  • 50 g - sugar
  • 50 g - mascarpone cheese
  • 5 g - gelatine
  • 10 ml - vanilla essence
  • 2 - yellow peaches
  • 20 g - apricot jam

How to Make Peach pannacotta

  • In a bowl, soak gelatine sheet in water for 20 minutes.
  • In a saucepan, bring the cream to boil; add 30 g sugar, milk, mascarpone cheese and vanilla essence and cook on low heat; once the mixture starts to boil, remove from heat.
  • Strain gelatine from water, add to the hot mixture and let it cool.
  • Pour mixture into 100 ml glass and let chill for 2 hours in the refrigerator for it to set.
  • In a pan, cook 20 g sugar with the skinned peaches, cut in wedges. Once the mixture starts to boil, remove from heat and add the apricot jam; let it cool.
  • To remove the panna cotta from the glass, dip the glass in hot water for 5 seconds and turn it on to a serving plate.
  • Dress the panna cotta with the cold peach compote.