Peach and Basil Panna Cotta with Honey Drizzle
Silky panna cotta infused with fresh basil, topped with sweet peach compote and a drizzle of honey for a refreshing summer dessert. This italian-inspired desserts ready in about 25 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tbsp gelatin powder
- 10 leaves fresh basil leaves
- 1 large, peeled and diced ripe peach
- 2 tbsp honey
- 1 tsp lemon juice
Instructions
- Step 1: Sprinkle 1 tbsp gelatin powder over 1/4 cup cold whole milk in a small bowl and let stand for 5 minutes to bloom.
- Step 2: In a saucepan, combine 3/4 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, and 10 fresh basil leaves. Heat over medium heat until just simmering and sugar dissolves, about 5 minutes. Remove from heat and let basil steep for 10 minutes.
- Step 3: Remove basil leaves and reheat mixture gently. Stir in the bloomed gelatin mixture until completely dissolved.
- Step 4: Pour the panna cotta mixture evenly into 4 serving glasses or molds. Chill in the refrigerator for at least 4 hours until set.
- Step 5: Meanwhile, combine 1 large peeled and diced peach, 2 tbsp honey, and 1 tsp lemon juice in a small bowl. Let macerate at room temperature for 30 minutes.
- Step 6: Before serving, spoon the peach compote over each panna cotta and drizzle with an additional 1 tsp honey for a glossy finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peach and Basil Panna Cotta with Honey Drizzle take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peach and Basil Panna Cotta with Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peach and Basil Panna Cotta with Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peach and Basil Panna Cotta with Honey Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peach and Basil Panna Cotta with Honey Drizzle?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
