Bourbon Panna Cotta with Spiced Peaches
I hope that you put some spiced peaches up recently because you are going to need them ALL winter for the this sweet dish. This beautiful contribution comes from Katie Tobin at New Riff Distillery and it would be a beautiful conclusion to a holiday or special occasion dinner.
Ingredients
- ¼ cup + 1 tablespoon bourbon
- 1 envelope (2 teaspoons) unflavored gelatin
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup sugar
- 1 cup crème fraiche or sour cream
- 3 peaches (peeled, pitted and sliced or chopped)
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon bourbon
Directions
- Pour ¼ cup bourbon into a small bowl and sprinkle the gelatin over. Let stand until gelatin softens (about 10 minutes).
- In a heavy saucepan, combine milk, heavy cream and vanilla extract and bring to a simmer.
- Stir the gelatin mixture into the milk mixture.
- Stir sugar into the mixture and stir over low heat until the sugar and gelatin dissolve (about 2 minutes).
- Remove from the heat and whisk in the crème fraiche (or sour cream).
- Divide among serving glasses, cover, and chill until set (at least 6 hours).
- Prepare Spiced Peaches an hour prior to serving by combining the peaches, brown sugar, cinnamon, and 1 tablespoon bourbon. Let them marinate for at least 30 minutes prior to toping the panna cotta.