- 2 1/2 quart cream
- 1 1/2 cup sugar
- 1 ounce leaf gelatin
- 1 ounce vanilla beans
- 1 ounce peaches
- 1 teaspoon sugar
- 1 teaspoon peach schnapps
- 1 teaspoon mint
Heat cream with the sugar and vanilla beans.
Soak leaf gelatin in cold water until soft, and add to the cream mixture.
Remove the vanilla beans, and scrape out the black seeds.
Add the seeds into the cream mixture.
Stir the mixture until completely dissolved.
Measure mixture into 12 glasses.
Chill until set, preferably overnight.
Peach coulisPeel and pit 3 of the peaches, and dice fine.
In a sautee pan, melt one teaspoon of butter.
Sautee the peaches over medium heat, add the sugar, and the schnapps, burn off alcohol.
Cook until peaches are soft.
Place peach mixture in food processor, and puree until smooth.
Cool and reserve.
For garnishSlice 3 half moons of peach per glass and thread onto 2 vanilla bean quarters.
TO SERVEGently sprinkle one tablespoon of chopped peach on each panacotta, and cover with peach coulis.
Place the vanilla bean skewered peaches across.
Add a sprig of mint and serve.