“SHALL I PART MY HAIR BEHIND? DO I DARE TO EAT A PEACH?” T.S. Eliot.
Shall I put herbs in my dessert?
I must! Because Kristen of The Frugal Antics of a Harried Homemaker, and leader of The Improv Cooking Challenge has compelled us to create something using peaches and herbs! And before you know it, she’ll have us all ‘shaking our groove thing’, too! Thanks Kristen, I’ll have disco in my head for weeks now! But each month Kristen gives us 2 ingredients to incorporate into a recipe of our choice. This month I am pairing peaches with thyme!
This dessert is so unique. And I have fallen in love with the soft, creaminess of panna cotta. I hope you will love it, too!
This almond panna cotta is like a luscious soft pudding, sweetened with a touch of honey. Lemon zest and thyme lend a tart earthiness to the natural sweetness of the peaches.
Let’s start with the panna cotta first, since you will need to chill this for about 7-8 hours before serving.
Level of Difficulty: so easy!
Yields: 4-5 servings (I used 1/2 cup bowls and I got 5 servings out of this recipe).
HONEY ALMOND PANNA COTTA:
- 1 1/4 cups of heavy cream
- 1 cup of plain, Greek yogurt
- 1/4 cup of wildflower honey
- 1/4 teaspoon of pure almond extract
- 1/8 of a teaspoon of salt
- 1 1/4 teaspoon of unflavored gelatin
- 2 Tablespoons of water
Place the 2 Tablespoons of water in a small saucepan and sprinkle the gelatin over the top. Allow it to soften for a minute or two. And then add your cream and salt. Stir this as you gently heat it over medium heat until all the gelatin has dissolved. In a separate bowl, whisk together the yogurt, honey and almond extract. Slowly whisk in your cream mixture and then ladle it into your serving bowls. Refrigerate it, covered, for about 7-8 hours or until it is set.
It is best to prepare the peaches about 20 minutes before you are planning on serving your dessert.
Don’t they look beautiful?
LEMON THYME PEACHES:
- 1 Tablespoon of thyme leaves (you may use lemon-thyme if you can find it).
- 1 Tablespoon of granulated sugar
- zest of 1/2 lemon
- 2 large peaches, pitted and sliced (I preferred the skins on for more color)
Simply mince the thyme leaves, sugar and lemon zest together. Toss these with the peaches. Let the peaches macerate at room temperature for about 15-20 minutes. When you are ready to serve, top the panna cottas with the peaches and their juice.
And you MUST add an extra drizzle of honey as well!
Thanks Kristen, for all you do for this awesome group. And for more fabulous peaches and herb creations, visit the brave bloggers who took the challenge this month!