This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.
While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.
This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.
Peach Panna Cotta Ingredients
- two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
- one can of evaporated milk (12 fl. oz. / 354 mL)
- One 8 package of cream cheese (8 oz/ 226.80g)
- 1 cup of sugar (8 oz. / 600g)
- 1 can of sliced peaches in syrup (15.25 oz. / 432g)
Peach Panna Cotta Preparation Directions
- Remove peach slices from syrup and ser syrup aside for later use
- Cut peach slices into smaller chunks
- Blend milk and cream cheese
- Add sugar to milk mixture and blend again
- Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
- Heat up the syrup (do not boil)
- Stir Gelatin slowly into the hot syrup
- Pour syrup and Gelatin mix to milk mix in blender and blend again.
- Pour mix in to the dish, ramakins, or glasses of choice
- Add Peaches distributed even across the milk mixer
- Place in refrigerator for at least two hours