Vanilla Panna Cotta with Peach Salsa

A light Italian dessert that pairs well with a heavier entree.

Ingredients:

3 Tablespoons water

1 Tablespoon powdered gelatin (NOT jello)

4 cups heavy cream

½ cup sugar

½ vanilla bean, split lengthwise and scraped for the seeds

In a small bowl, add the water and sprinkle the gelatin on top. Do not stir. Let it “bloom” or soften for about 10 minutes.

In a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring to dissolve the sugar. Do not boil.

As soon as it simmers, turn off the heat and add the gelatin mixture to the heated cream and whisk gently until dissolved.

Pour the mixture into 6-8 ramekins and chill for at least 2 hours. Overnight is fine.

To unmold when ready to serve, dip the ramekins into hot water for 10 seconds, run a small knife around the edge, then turn out into a small saucer or small bowl.

Spoon over fresh peaches and garnish with thyme or mint leaf.

Fresh Peach Salsa

3-4 ripe peaches, diced

A squeeze of fresh lemon juice from ½ lemon

1-2 teaspoon of sugar, sprinkled on top of peaches

Mash up some of the peach segments, keeping most intact. You just want to add some juice. Gently stir and serve over and around the panna cotta. Garnish with mint or thyme.