Print

Perfect Bellini Peach Panna Cotta Recipe with Prosecco Gelée

Bellini Peach Panna Cotta - featured image
Print Recipe

A creamy peach panna cotta layered with sparkling Prosecco gelée and topped with candied basil, capturing the essence of summer in an elegant, easy-to-make dessert.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • ⅓ cup granulated sugar (65 g)
  • 2 teaspoons gelatin powder (about 7 g)
  • 1 teaspoon vanilla bean paste or extract
  • 2 medium fresh peaches, peeled and pureed (about 1 cup/240 ml)
  • 1 cup Prosecco (240 ml), dry or extra dry
  • 1 teaspoon gelatin powder (about 3.5 g) for gelée
  • 1 tablespoon sugar (12 g) for gelée
  • About 15 small fresh basil leaves
  • ½ cup granulated sugar (100 g) for candying basil
  • ¼ cup water (60 ml) for candying basil

Instructions

  1. Bloom the gelatin for panna cotta by sprinkling 2 teaspoons over ⅓ cup (80 ml) cold milk in a small bowl. Let sit 5-10 minutes until spongy.
  2. Peel and pit peaches, puree until smooth. Strain through fine mesh sieve if desired. Set aside.
  3. In a medium saucepan, combine heavy cream, remaining ⅔ cup (160 ml) milk, sugar, and vanilla bean paste. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (about 5 minutes).
  4. Remove from heat, stir in bloomed gelatin until dissolved. Let cool 5 minutes without setting.
  5. Stir peach puree into cream mixture until combined.
  6. Divide mixture evenly into 6 ramekins or serving glasses. Refrigerate at least 4 hours or overnight until set.
  7. Bloom 1 teaspoon gelatin over ¼ cup (60 ml) cold Prosecco for 5 minutes. Warm remaining ¾ cup (180 ml) Prosecco with sugar until sugar dissolves (do not boil).
  8. Stir bloomed gelatin into warm Prosecco mixture until dissolved. Cool slightly.
  9. Pour a thin layer of Prosecco gelée over set panna cotta. Refrigerate 1-2 hours until firm.
  10. For candied basil, simmer sugar and water until sugar dissolves. Dip basil leaves one by one into syrup, place on parchment to dry and harden (about 1 hour).
  11. Top each panna cotta with a candied basil leaf before serving. Serve chilled.

Notes

Do not rush chilling steps for best texture. Bloom gelatin properly to avoid lumps. Pour Prosecco gelée slowly over back of spoon to avoid breaking panna cotta surface. For dairy-free version, use full-fat coconut milk and agar agar instead of gelatin. Candied basil is best added just before serving to keep crispness. Leftovers keep up to 3 days refrigerated.

Nutrition

Keywords: Bellini, peach panna cotta, Prosecco gelée, candied basil, summer dessert, easy panna cotta, elegant dessert

Find it online: https://snappyspoon.com/perfect-bellini-peach-panna-cotta-recipe-with-prosecco-gel-e-e-easy-steps/