Peach Panna Cotta (Gluten & Dairy Free)
Inspired by someone on instagram, who’s post I’ve lost, this is a peach and panna cotta pie. Whoever they were shared a project in development, layering panna cotta atop peach filling. It looked delicious and has been a pie I wanted to duplicate since first sight.
And the other weekend, friends were coming up. It’s the height of peach season. And one of our friends gluten and dairy allergies. Last time her husband asked for the King Fluffernutter. This time, aiming for something she could eat, I went with a first attempt at the peach panna cotta.
The crust is a no-bake almond meal based on Kate McDermott’s. Coconut oil took the place of butter. I prepared a typical peach filling, cooking it in a covered pot over medium-low heat, till the starch had thickened. The panna cotta was a can of coconut milk, sweetened with a little sugar, and thickened with 1 1/4tsp of gelatin.
As a first go, this was good. The next version will most likely be a more traditional take. A blind baked deep shell, perhaps with grilled peached, covered in a quick peach jam, topped with a rich panna cotta.