This is, hands down, one of my favorite things I’ve ever made. I’m controlling myself not to say the #1 favorite thing, even though I’m pretty sure it is. Yes, I’m aware that this goes against my whole speech the other day about eating better and losing some weight – but to be fair this was planned before that, and it’s for a holiday. And in my book, holidays are special days for extra eating where calories don’t count.
And this treat is omg worth it. The panna cotta is so rich and creamy (with only 4 ingredients!!!!), but not overly sweet, and when mixed with the crunchy, oh-so-sweet peaches: I’m in love. And I better enjoy it for now – because calories (and my diet) start counting tomorrow!
My first batch of panna cota was a disaster. I forgot I was using agar powder instead of flakes. In case you didn’t know (or might forget like I did), agar powder is much more potent than flakes. I ended up with little panna cotta hockey pucks. Pretty to look at, but disgusting to eat…. Yes, I took a bite in the name of culinary experimentation. It was gross. So, my second batch I used a just a teaspoon – and it was the perfect amount. They come out creamy and soft, but hold together beautifully. The fried peaches are also delicious on their own (I know because I ate some… in the name of blogging, of course). They would make a yummy warm summer snack, or even with some vanilla ice cream. That said, peaches and creamy coconut are pretty amazing combo so you should try them together at least once! They are pretty straight forward (again only 4 ingredients!!!) but I’d suggest you have a candy thermometer to make sure your oil is at 300°. It can be tough to eyeball how hot oil is and you don’t want to burn the peaches or have to cook them for a long time soaking up tons of oil. The panna cota set in about 2 hours. It’s great when you serve it cold with the warm crispy peaches – though I know it’s not realistic to excuse yourself from guests while you go “fry up some peaches”. No one’s got time for that. They do reheat well though. I experimented warming them up in my toaster oven at 200° for 10 minutes to get them warm and stay crispy. I haven’t tried the microwave yet, though I’d be concerned they’d get soggy. I’ll confess: I used canned peaches. I had some leftover from a dinner I made in Vermont (where I blended them into a sauce) and peaches at the supermarket just aren’t sweet and juicy yet. I’d bet this is an even more amazing dish to serve using some fresh and juicy peaches – but the canned worked just fine. Just be sure to buy the kind stored in pear juice and not syrup. For one thing that stuff is horrible to you, and for another you don’t want that flavor clinging to the peaches. My next post is on the morning drink that I’m obsessed with (as in I drink it multiple times a day, not just in the morning!) and I have some healthy meals and desserts planned (to make my attempts at eating healthier a little bit easier.)
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