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1
In a blender or food processor, puree the peaches with 1/4 cup of the milk.
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2
Over a large saucepan, pour the puree through a fine mesh sieve, smashing any remaining chunks of peach through the mesh. Scrape the outside bottom of the sieve where lots of the puree will gather.
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3
Add the cream and the sugar to the puree; give it a good whisk to mix in the lumps of cream.
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4
Put the saucepan on the stove on low heat to allow the sugar to dissolve.
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5
Meanwhile, pour the remaining 1/4 cup of milk into a bowl or small saucepan; sprinkle the gelatin over the milk and let sit for 5 minutes or more. It will form a lovely bloom on the surface.
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6
Increase the heat under the peach mixture, whisking occasionally; you want to bring it just to a boil.
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7
When the mixture begins to boil, remove from heat. Add the gelatin and the vanilla and whisk briskly for a few seconds.
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8
Allow the mixture to cool for about five minutes, then pour into ramekins. This recipe fills six 6-oz. ramekins; you can use smaller or larger ramekins, depending on how many servings you want.*
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9
Cool at room temperature for about 1/2 hour, then refrigerate for 6-12 hours or overnight until well set.
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10
*Regarding ramekins: I use light metal darioles because they are slightly flexible and makes removing the panna cotta a bit easier. If you use metal, don't use a metal utensil to slide around the dessert to loosen it, as it will flake off little bits of metal. I plan to try some silicone ramekins next.
