1 packet unflavored gelatin
2¼ cups heavy cream, divided
⅓ cup plus 1 tablespoon sugar
¼ teaspoon vanilla paste
½ cup eau de vie de peches (peach brandy)
3 ripe peaches
1 tablespoon vanilla sugar (see page 76)
1 teaspoon roughly chopped fresh mint
6 individual ramekins
1. Soften the gelatin in ¼ cup heavy cream in a bowl. Bring the remaining 2 cups heavy cream and the sugar to a simmer in a large saucepan set over high heat. Remove the pan from the heat, add the gelatin mix to the hot cream, and whisk together until the gelatin and sugar are fully dissolved. Add the vanilla paste and peach brandy. Strain the mixture into six individual ramekins. Refrigerate overnight, or until set.
2. Stone and peel the peaches, and dice into ¼-inch pieces. Place the peaches in a bowl, add the vanilla sugar and mint, and mix gently.
3. Unmold each panna cotta onto a dessert plate, and garnish with the fresh peaches.
MAKES 6 SERVINGS