{Recipe} Peaches and Cream Panna Cotta

Is there anything more lovely than a good, juicy, ripe peach? Quite honestly, I think that is one of my favorite summertime LOVES!!  I have fond memories of my dad cutting up a peach and putting it in a bowl with a little pinch of sugar and a splash of cream… heaven in a bowl. Well, I've kicked it up a notch. Another love of mine is Peaches and Cream Panna Cotta. What is this you ask?


It's basically an eggless custard made with decadent cream and gelatin and it's divine.  Top it off with some fresh summer peaches and you are in business!!  Here is what you need to do…

Place the cream, milk and sugar in a medium saucepan and bring to a simmer over medium-high heat. Split and scrape the vanilla seeds from the bean. Add both the seeds and the pod to the milk. When the milk mixture begins to simmer, shut off the heat and whisk in the creme fraiche.

You will then need to strain the mixture and return to the pot. Add the gelatin and whisk until dissolved. Pour the mixture into 8 (1 cup) ramekins and set aside to come to room temperature. Cover and place in the refrigerator to firm up for at least 3 hours preferably overnight.

Now for the peaches…

Cut them into small bite size pieces and place in a small sauce pan along with the sugar and nutmeg.  Cook over medium heat for about five minutes until sugar is dissolved and peaches have cooked down a bit, but not too much.  Let cool and then top the panna cotta with the cooled peach mixture. Sit back and ENJOY the best peaches and cream you'll ever have!

{this recipe has been adapted from Guy Fieri's Creme Fraiche Panna Cotta Jubilee Style recipe}


  1. says

    How lovely!  
    Not only does this look absolutely gorgeous – it sounds perfectly delicious!
    Thanks for sharing this recipe and the memories…. I love peaches too :)
    xo Emily

  2. says

    Wow, this looks divine.  Thanks for sharing the recipe.  I do have one question though.  What is creme fraiche and can I buy it in the grocery store?

    • says

      Thanks Cheryl! Creme fraiche is basically a fancy sour cream. It’s not quite as sour though. You can usually find it in your store with the specialty cheeses or you could even use Mexican creama that you can usually find in the Mexican section of the dairy isle. Either will work.

      • says

        you are a sweetie. Thanks for replying and explaining.  Now I know all the ingredients I do intend to make this recipe.

  3. Heather Morrison says

    Okay, I am so sad right  now. I have not had a single peach this season and we always have peaches and cream many times over in the summer. Coveting, I am coveting. Did you ever get those tacos at Los Tacos?

  4. says

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  5. Nisha says

    Hey. Saw this on pinterest & came here. Am about to go sleep so will check out more posts on ur blog tomorrow. But for now wanted to drop a quick message, love your food+font styling & photography!!!

  6. Bill says

    Have you tried this with some of the ripe peach cut into very small, bite size pieces, and mixed into the panna cotta?  Serve with the rest of the peaches in the sauce.

    Looks like you used freestone peaches, but they won't be available to me until later in the year so I'll have to try tis as aoon as the cling type are available.

    BTW, split a ripe freestone peach, mix a little honey and balsamic vinegar together, and brush it on your peach halves, and then barbecue them for 2 to 3 minutes a side, brushing more on as they grill.  Serve with some good vanilla ice cream!  Heaven at your own grill.

    I must add that your photography is absolutely beautiful!  Thank you for both the recipes and the photographs!


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