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Peaches and Cream Panna Cotta


Here is the Peaches and Cream Panna Cotta recipe served for desert at breakfast at The Speckled Hen Inn Bed and Breakfast.  Panna Cotta is easy to make and can be prepared in advance.  Experiment with different flavorings for the cream and topping.

1 envelope unflavored gelatin (about 1 Tablespoon)

Peaches and Cream Panna Cotta recipe from the kitchen of the Speckled Hen Inn in Madison WI

Peaches and Cream Panna Cotta

2 Tablespoons cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar

1 ½ teaspoons vanilla extract

3  Celestial Seasonings Country Peach Herbal tea bags

1 -11.3 oz can JuMex Peach Nectar


In a very small saucepan sprinkle the gelatin over water and let stand about 1 minute to soften.  Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring.  Remove from the heat and add the tea bags.  Let the tea bags steep in the hot cream, stirring occasionally for 5 minutes.  Remove the tea bags and add the vanilla and gelatin mixture.  Divide the cream mixture among eight ½ cup ramekins and cool to room temperature.  Chill ramekins, covered, at least 4 hours or overnight.

Place the peach nectar in a small saucepan and boil gently until the volume is reduced to 1/3 to ½ cup of liquid.  Remove from the heat and cool completely.

To serve, place a small amount of the peach nectar on top of the panna cotta.  Panna cottas may be unmolded if you wish to do so by dipping the ramekins briefly in a bowl of hot water, running a thin knife around the edge of each ramekin and then inverting on a small plate. They may also be served with fresh or poached fruit.