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Panna cotta is an Italian dessert that needs time to set, so make it a few hours before serving. This recipe was shared by Rhodes foods. It also features on their website . Click here for more Rhodes recipes.

Peach Panna Cotta


  • 15 ml gelatine
  • 45 ml water
  • 400 ml cream
  • 250 ml milk
  • 3 ml vanilla essence
  • 180 ml sugar
  • 410 g Rhodes Peach Halves in Syrup, drained

Chef's hint: Substitute the Rhodes Peach Halves with Rhodes Peach Slices or Rhodes Tropical Fruit Fiesta. Cut a vanilla pod in half and remove the seeds. Add the pod and seeds to the cream and milk mixture and bring to the boil. Remove the pod as soon as the cream mixture has cooled down.


Sprinkle the gelatine over cold water and allow to stand for about 5 minutes. Heat the cream, milk, vanilla essence and sugar in a saucepan. Bring to the boil and remove from the heat. (Make sure the sugar has dissolved completely.) Allow the mixture to cool. Grease 4-6 small bowls with melted butter or cooking spray. Melt the gelatine in the microwave for a few seconds and add to the cooled cream mixture. Put one peach half in each bowl and pour the cream over. Allow to set. Serve with custard.

Serves 4-6