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Peach Panna Cotta

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/2 cup whole buttermilk
  • 1 envelope gelatin
  • 1 cup heavy cream
  • 1/2 cup plus 2 tablespoons, divided sugar
  • 1/2 cup divided peach liqueur
  • 1/2 split lengthwise vanilla bean
  • 1 peeled and thinly sliced peach


In a small bowl, combine buttermilk and gelatin; set aside to soften. In a small saucepan over low heat, combine cream, 1/4 cup sugar, 2 tablespoons liqueur, and vanilla bean. Bring to a simmer. Remove from heat. Stir in buttermilk mixture, whisking until gelatin solids are dissolved; strain, discarding solids. Evenly divide mixture among 6 (13/4-ounce) silicone molds. Refrigerate for 4 hours. To unmold, gently pull edges of molds with fingers to loosen. Invert to serve. In a small saucepan, combine peach, remaining 2 tablespoons sugar, and remaining 2 tablespoons peach liqueur. Bring to a boil over medium-high heat. Boil 3 minutes or until sugar dissolves. Let cool completely. Serve peach sauce over panna cotta.