Honey Almond Panna Cotta with Lemon Thyme Peaches

SHALL I PART MY HAIR BEHIND?  DO I DARE TO EAT A PEACH?”  T.S. Eliot.

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

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!

 

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

 

 

This almond panna cotta is like a luscious soft pudding, sweetened with a touch of honeyLemon zest and thyme lend a tart earthiness to the natural sweetness of the peaches.

 

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

 

 

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

 

 

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

 

 

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?

 

 

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

 

 

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!

 

 

Honey Almond Panna Cotta with Lemon Thyme Peaches | From My Sweet Heart

 

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!

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Comments

    • Anne Boeckl says

      Thanks Kristen! And I will say the same for your grilled cheese! Thanks for all that you do for this group. It was a fun challenge! : )

    • Anne Boeckl says

      Thanks Lesa….and I’ve never grilled pizza before. But your grilled peach and prosciutto pizza has me rethinking that idea! : )

  1. says

    Your panna cotta is so innovative, this looks lovely 😀
    I love almond and peach together!

    Cheers
    Choc Chip Uru

    P.S I will not be commenting for 4 weeks due to exams – see you afterwards :)

    • Anne Boeckl says

      Thanks so much Uru! You better NOT be commenting during your exams! Good luck with them and I look forward to seeing what delicious treat you will whip up for your reward! Study hard! ;- }

    • Anne Boeckl says

      Thanks Chaya….and your peach coffee cake turned out lovely. Very cool that you made it in a pie plate, too! : )

  2. says

    Ok , Anne, I’ll swap you some Peach and Gorgonzola Crostini for some Peaches and Panna Cotta! :-). Wow! What a great looking dessert! I’ve got a whole bowl of peaches that need a good recipe. I think I found it! Great photos and post!

    • Anne Boeckl says

      Thanks Bill and that is a deal! Your crostini look absolutely amazing. And just what I am going to make to use up my peaches, too! : )

  3. says

    Take a bow my friend… this is simply gorgeous!! What a fantastic way to use peaches and herbs. :) Perfect cool, creamy and dreamy summer dessert. :)

    • Anne Boeckl says

      Thanks Ramona. Let’s bow together then because your grilled pineapple skewers with caramel and coconut were AMAZING! : )

    • Anne Boeckl says

      Thanks so much! It was my first time making it and I am hooked! And I’m dying to try your summer peach and basil pizza! It looks fantastic! : )

    • Anne Boeckl says

      Thanks Deanna! And I am so going to try your peach and basil ice cream before the summer ends! So luscious! : )

    • Anne Boeckl says

      Yup Sandra….reunited and it feels so good! Ha! That Kristen is both crazy and clever….I like that in a person! : )

    • Anne Boeckl says

      Thanks Anna. My first panna cotta and I love it! I also love your lightened up version of mac and cheese. Everyone should head over to Hidden Ponies for the secret ingredient! : )

  4. says

    This sounds delicious! I love panna cotta–it’s like the best-kept secret of desserts. So super easy, but so yummy! I recently made a peach-honey-lemon verbena ice cream, so I’m totally feeling this flavor combo!

    • Anne Boeckl says

      Thanks Amber and it was quite a challenge, wasn’t it!? Love how you paired peaches and sage in a beautiful pork chop recipe! They look wonderful! : )

    • Anne Boeckl says

      Thanks Stephanie! And I’m really looking forward to trying your cherry vodka spritzers before the summer is out! : )

  5. says

    Anne, what an amazing blog you have and what an utterly delicious recipe this Honey Almond Panna Cotta is – I love the fact that you paired the creaminess of panna cotta with the taste of peaches and thmye – I enjoy the combinattion of herbs and fruits quite a bit and I would love to try this recipe some day – great photography as well! I certainly enjoyed my visit here!
    Thanks also for visiting my blog and leaving such a lovely comment!
    Have a wonderful weekend filled with fun and delicious summer treats!
    Andrea

    • Anne Boeckl says

      Thank you so much Andrea! And I’m looking forward to visiting again and checking out your recent trip to Belgium! : )

  6. says

    How gorgeous! I adore panna cotta and this one paired with those lovely peaches is pure perfection. I also love that you paired your peaches with thyme. I did too. Isn’t it a wonderful flavor? Lovely use of this month’s ingredients.

    • Anne Boeckl says

      Thanks Kate and I loved that we both paired peaches and thyme….great minds! Your honey roasted peaches look so luscious! : )

  7. says

    Yes, this does look beautiful! You’ve just combine two of my favorite things – panna cotta and peaches! what a wonderful dessert and I love the addition of the thyme!! Makes me curious as to how a peach and thyme jam would taste. Beautiful dessert and your pictures are just a gorgeous! Hope you’re having a wonderful Sunday!

    • Anne Boeckl says

      Thanks MJ and let me tell you that your Yellow Squash with Pine nuts is such a stunning recipe. Your photos are pretty amazing. And I can’t wait to try that dish out soon! : )

  8. says

    How the heck did I miss this post Anne? Peaches and panna cotta are both two of my favorites. This post looks like it belongs in Gourmet magazine!

    • Anne Boeckl says

      Thanks Eileen….and I’m dying to try your zucchini oatmeal bread real soon. It looks wonderful and moist. Gosh, I can’t remember the last time I’ve had zucchini bread….I don’t know why…..cuz I really love it! : )

    • Anne Boeckl says

      Thanks Mary Frances! And you are inspiring me to create new special sauces, like your grainy mustard and lime sauce for chicken! : )

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