Iced Peach Parfait

Nicole Plue

Julia's Kitchen

PANNA COTTA

Ingredients

3 cups heavy cream

1/2 cup granulated sugar

1/2 vanilla bean, scraped (optional)

Zest of one half orange, (I use a peeler to get wide strips)

3 cinnamon sticks, toasted

Pinch of salt

1 teaspoon powdered gelatin

1 tablespoon water

Directions

In a medium-sized saucepan, combine 1 cup heavy cream, sugar, vanilla bean, cinnamon sticks and orange zest. Place over medium heat just until it starts to boil. Remove from heat and let sit 20 minutes to infuse. Meanwhile, in a small mixing bowl, sprinkle gelatin over water and let sit until softened. Return cream mixture to stove and place over medium heat until very hot. Off heat, stir in softened gelatin until completely dissolved and strain mixture through a fine metal strainer to remove zest and vanilla bean. Stir in remaining 2 cups cream. Divide mixture evenly between 6 serving glasses. Refrigerate until set, 4 to 6 hours.

Peach Soup

Ingredients

5 large peaches (can be overripe)

1 cup granulated sugar

1 1/2 cups water

1/2 cup fresh orange juice

1 vanilla bean scraped, optional

1 tablespoon fresh lemon juice

Directions

Pit and rough chop peaches. Place in a medium-sized saucepan with remaining ingredients. Cook over low heat, stirring occasionally, until peaches soften and break down, about 35 minutes. Strain mixture through a fine metal strainer and chill. This should yield about 3 1/2 of liquid. You will use 1 1/2 cups of it for the granite.

Note: What remains in the strainer, I use to make peach ice cream for another dessert.

Peach Granite

Ingredients

1 1/2 cups peach soup

1 cup water

1 tablespoon fresh lemon juice

Directions

Combine ingredients and pour into a baking dish. Place in freezer until frozen solid, 6 to 8 hours or overnight. When frozen, scrape the surface with a fork until entire mixture is loose and granular. Return to freezer until ready to use.

Assembly

Top each panna cotta with 3 roasted almonds. Peel, pit and dice 3 ripe peaches. Combine with remaining two cups of peach soup. Divide evenly between the six serving glasses, gently spooning on top of panna cotta. Top each peach layer with an equal amount of peach granite and serve immediately. Serves 6.