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raspberry peach and panna cotta parfaits with shaken cream
Though time consuming, these are an easy, show-stopping dessert, and perfect for a hot summer day.
The shaken cream was my solution to whipped cream, which would have surely wilted in the journey to our picnic. Have eager kids take turns shaking the container until the cream is whipped, but be careful not to shake it too long, or it will separate and turn to butter!
raspberry-peach and panna cotta parfaits with shaken cream
3 packets unflavored gelatin
3 cups (700mL) yellow juice, such as white grape
2 peaches, peeled and cut into 1/2 inch pieces
1 1/2 (355mL) cups milk
1 cup (235mL) cream
6 ounces (175g) plain yogurt
6 tablespoons agave nectar or honey
1 teaspoon pure vanilla extract
3 cups (700mL) red juice, such as raspberry or cranberry
4-6 ounces (118-175g) fresh raspberries
1 peach, sliced
shaken cream, recipe follows
1. In a small bowl or liquid cup measure, dissolve 1 packet of unflavored gelatin in 1 cup of the yellow juice. In a large liquid cup measure, microwave the 2 remaining cups of yellow juice until boiling, about 3-4 minutes. Pour the gelatin mixture into the hot juice and stir until dissolved.
2. Set out 8-9 clear cups or glasses on a tray, and evenly distribute the peach pieces among them. Pour over the hot gelatin mixture and refrigerate until set, about 2-3 hours.
3. For the panna cotta layer, dissolve 1 packet of gelatin in 1 cup of milk. In a larger microwave safe bowl, mix together cream, yogurt, remaining milk, and agave nectar. Microwave on high until almost boiling, about 3-4 minutes. Stir in gelatin mixture and vanilla. Let cool for about 30 minutes, and then carefully pour over the yellow gelatin. Refrigerate for another 3 hours until set.
4. Prepare the raspberry layer. Dissolve the remaining packet of gelatin in a cup of the red juice and boil the remaining 2 cups of juice in the microwave. Stir the gelatin mixture into the hot juice and whisk until dissolved. Let cool for 30 minutes, and then carefully pour over the panna cotta layers. Evenly distribute the raspberries, and refrigerate until completely set, about 3 hours. Top with shaken cream and peach slices.
shaken cream
In an extremely airtight container, pour in 1/2 cup heavy cream, 1/2 teaspoon vanilla, and 2 tablespoons of powdered sugar. Top with the lid, and when you arrive at the picnic, take turns shaking the container until the cream sounds thick. Open the container and serve.
5 Responses to “raspberry peach and panna cotta parfaits with shaken cream”
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Beautiful. Just reading the name made me almost sigh. Wish I had one!
Those are beautiful! Normal people, as you know, would just use Jello. I’m so glad you’re not normal!
I too am glad you aren’t “normal”, but I would have used the word “ordinary”
Wow, now I really want to come to your picnic! These look soooo good and so cool for a hot summer day, which we are still having. . .waiting for fall. . .:)
[...] As Brooke and I ate our salads and chatted, the children rambled and played. They were so content feeding corn on the cob to the lucky fish in the pond, we practically had to chase them down to feed them dessert. [...]