Vanilla Panna Cotta with Grilled Peaches

Panna cotta—the name means “cooked cream”—is a decadent Italian dessert that’s a cinch to make. Our version, with its hint of ourbon, is the perfect summer dessert for an adult party. With juicy grilled peaches on the side, it’s sure to delight your guests.

MAKES: 6 servings

PREP TIME: 20 minutes

STANDING TIME: 5 to 10 minutes

COOKING TIME: about 20 minutes

CHILLING TIME: at least 2 hours

INGREDIENTS:

VANILLA PANNA COTTA:

• ⅓ cup cold water
• 4 ½ tsp unflavoured powdered gelatin
• 4 cups whipping cream (35%) or half-and-half cream (10%)
• ½ cup granulated sugar
• 1 vanilla bean
• 2 tsp bourbon (optional)

GRILLED PEACHES:

• 6 peaches, pitted and cut into 1-inch pieces
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• Mint sprigs for garnish

INSTRUCTIONS:

1. For the vanilla panna cotta, pour the water into a medium bowl. Sprinkle the gelatin over the water and let stand until puffy, 5 to 10 minutes. gelatin over the water and let stand until puffy, 5 to 10 minutes.
2. In a medium saucepan, combine the cream and sugar. Using a sharp knife, slit the vanilla bean lengthwise. Using the tip of the knife, scrape the seeds out into the saucepan. Drop in the vanilla pod.
3. Stir the cream mixture over medium heat until the sugar has dissolved. Remove from the heat.
4. Strain the hot cream into the bowl containing the gelatin. Stir until the gelatin has completely dissolved. Stir in the bourbon (if using). Discard the vanilla pod.
5. Pour the cream mixture into six individual glasses or ¾-cup ramekins or custard cups. Refrigerate, uncovered, until set, at least 2 hours.
6. For the grilled peaches, preheat the barbecue to medium. In a medium bowl, toss the peaches with the sugar and cinnamon, making sure all the peach pieces are evenly coated.
7. Cut a piece of heavy-duty foil large enough to enclose the peaches. Tip the peaches out onto the foil and crimp the edges together tightly to enclose them completely. Place the foil package on the warming shelf of the barbecue. Grill, turning the package often, until the peaches are bubbly and warm, about 10 minutes.
8. Remove the foil package from the grill and open it up. Let the peaches cool to room temperature.
9. Serve the panna cottas topped with the grilled peaches. Garnish with mint.

BAKING DAY SECRETS:

1. If you want to test your presentation skills, pour the cream mixture into lightly oiled teacups or custard cups. Once the panna cottas are set, run a slim knife around the edges of each one, then turn them out onto individual dessert plates. Spoon the grilled peaches over the panna cottas and garnish with mint.