Summer tends to be a lazy season. Or at least too lazy for elaborated desserts (this doesn’t apply to me, as I am always ready to make a special cake, regardless of the season ;)).
But even in the summer days people with a sweet tooth like to enjoy a nice dessert. The easiest option is a big piece of watermelon and a store-bought box of ice cream. Not a bad idea, especially if the watermelon is cold and sweet and the ice cream is a good quality.
Today I will propose you an alternative dessert which is equally easy as cutting watermelon and scooping ice cream. This is a simple panna cotta with coconut touch and peach topping. I wasn’t expecting that peaches could go so well with coconut but it’s a fact. This dessert become my mom’s favourite as she loves both coconut and peaches.
3 medium peaches
3 tbs light brown sugar
40 ml marsala wine
Panna Cotta: Soak gelatine in 20ml cold water and let stay for 5-10 minutes. The gelatine should absorb the water completely and become soft.
In a heatproof bowl combine cream, milk, sugar and coconut extract. Place the bowl over a pan of gently shimmering water. Whisk the mixture until the sugar is completely dissolved. Add the gelatine and whisk until dissolved.
Pour the panna cotta into glasses or ramequins, half-filling them. Cover with plastic wrap. Let cool in the fridge for 1-2 hours or until firm. Top with peach compote.
Peach compote: Cut the peaches into bite size pieces (alternatively peel them before cutting if you want the compote to be smoother). In a small pan combine peaches, marsala wine and sugar. Cook compote for about 5 minutes over medium heat until liquid is reduced to medium thick syrup. Stir occasionally. Set aside to cool for 1/2 hour before topping the panna cotta.