Ingredients

  • Panna Cotta

  • 1/2 cup milk
  • 3/4 cup heavy cream
  • 1 teaspoon powdered gelatin (plain, unflavored)
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • Buttery Peaches

  • 1 medium freestone peach, almost ripe (still slightly firm)
  • 2 tablespoons of Kerrygold Pure Irish Unsalted Butter
  • 1 tablespoon honey
  • fresh basil, for serving and garnish

Directions

  1. First, make the panna cotta: In a small saucepan add the milk. Sprinkle the gelatin on top and let it sit for 5 minutes.
  2. Turn the heat to medium and cook while stirring until the gelatin dissolves. Do not let the milk boil. This should take about 3-5 minutes.
  3. Add the heavy cream and sugar to the milk and continue cooking while stirring for another 3-5 minutes.
  4. Once the sugar is dissolved, turn off the heat. Stir in the vanilla. Divide the mixture between two serving dishes. I prefer small wine glasses. Chill the mixture for at least 4 hours or overnight.
  5. An hour before serving, make the butter-braised fruit:
  6. Peel, pit, and slice the peach into about 12 slices.
  7. In a small skillet, melt the butter over medium heat. Add the peaches and saute until fragrant and starting to soften, about 4 minutes.
  8. Remove from the heat, and drizzle the honey on top.
  9. Serve the panna cotta with the peaches and basil leaves.

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