Creamy Peach Vanilla Panna Cotta (Print Version)

# Ingredients:

→ Peach Layer

01 - 3 medium-sized peaches, diced
02 - 1/4 cup plus 3 tbsp of whole milk (90ml total)
03 - 1/2 tbsp of gelatin (3g)
04 - 3/4 cup heavy cream (200ml)
05 - 2 tbsp of regular sugar (25g)
06 - A tiny pinch of salt

→ Vanilla Bean Layer

07 - 1 tsp of vanilla bean paste or the seeds from 1 bean
08 - 1/4 cup of whole milk (60ml)
09 - 1/2 tbsp of gelatin (3g)
10 - 1/2 cup of heavy whipping cream (118ml)
11 - 1 tbsp of brown sugar (12g)
12 - 3 tbsp granulated sugar (36g)
13 - A small pinch of salt

→ Rum Whipped Cream

14 - 1/3 cup of heavy cream
15 - 2 to 3 tbsp of plain white rum (30-45ml)

# Instructions:

01 - Put the peaches in a blender and process until smooth. Push the mixture through a fine strainer to remove solids. Set aside 1/3 cup for topping and chill it. You'll need about 300ml for the panna cotta layer.
02 - In a small measuring cup, sprinkle the gelatin over the milk. Leave it untouched for about 5 minutes.
03 - Warm up the cream, sugar, and salt until it just starts to simmer. Take it off the heat and whisk in the gelatin mix until smooth. Stir in the peach puree and pour into your serving glasses. Chill in the refrigerator for 2 hours so it can firm up.
04 - Follow the same process for blooming the gelatin. Heat the cream, granulated sugar, brown sugar, and salt until it starts simmering. Take it off the stove and mix in the gelatin and vanilla bean paste until smooth.
05 - Once the peach layer has set, carefully pour the vanilla mixture on top. Cover it up and refrigerate for another 3 hours until it's completely firm.
06 - Whisk together the heavy cream and rum until you see medium peaks form.
07 - Warm the reserved peach puree if it’s too thick to pour. Top the panna cotta layers with the puree, add some rum whipped cream, and garnish with fresh peach slices.

# Notes:

01 - Best eaten right after you’ve added the toppings
02 - Can be put together up to 2 days early if you leave off the topping
03 - Make sure each layer is solid before you pour the next one

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