Panna cotta is the most deceptively sophisticated dessert: more like making Jell-o than homemade custard or pudding, and yet the presentation, with its drizzle of poached peaches, is company-worthy.
1-1/2 teaspoons powdered gelatin
1-1/4 cups heavy cream
7 tablespoons sugar
1-3/4 cups buttermilk
Pour 1 tablespoon water into a small bowl and sprinkle with gelatin. Let gelatin soften, 3-4 minutes.
In a medium-size saucepan over medium-high heat, warm cream and sugar, stirring, until sugar dissolves and steam just begins to rise, 3-5 minutes.
Remove pot from heat and add softened gelatin, stirring until it dissolves. Whisk in buttermilk; then strain mixture through a fine sieve into a medium-size bowl.
Pour into ramekins, small glass bowls, or wine glasses, and refrigerate until set, about 3 hours. Serve chilled with Honey-Poached Peaches.
2 ripe peaches
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
Peel and pit peaches. Cut into wedges. Put all ingredients into a small saucepan over medium-high heat and bring to a simmer. Reduce heat to medium-low; continue simmering until peaches are softened, 8-10 minutes.
Set a strainer over a medium-size bowl and pour in peaches with their syrup. Let peaches drain; then add syrup back to the saucepan over medium heat.
Simmer until syrup is reduced by a third, about 10 minutes. Drizzle syrup over panna cotta and garnish with peaches.