Peach and Basil Panna Cotta with Honey Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove basil leaves and reheat mixture gently. Stir in the bloomed gelatin mixture until completely dissolved.
  4. 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.
  5. 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.
  6. Step 6: Before serving, spoon the peach compote over each panna cotta and drizzle with an additional 1 tsp honey for a glossy finish.

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