Berry Swirl Panna Cotta with Roasted Peaches & Crunchy Granola

Yield

6 Servings

Prep Time

25 Minutes

Chill Time

4–6 Hours

Ingredients

For the Panna Cotta

• 2 cups (500 ml) heavy cream

• 1 cup (250 ml) whole milk

• ⅓ cup (70 g) granulated sugar

• 2½ tsp (8 g) powdered gelatin

• 2 tbsp cold water

• 1 tsp vanilla extract

For the Berry Swirl

• 1 cup (150 g) blueberries

• ¼ cup (50 g) sugar

• 1 tbsp lemon juice

For the Roasted Peaches

• 3 ripe peaches, halved and pitted

• 2 tbsp butter, melted

• 2 tbsp brown sugar

• ½ tsp cinnamon

For the Granola Crunch

• 1½ cups (150 g) granola

• ¼ cup chopped pecans or walnuts

• 1 tbsp maple syrup

Garnish

• Fresh blueberries

• Mint leaves

• Edible flowers (optional)

• Powdered sugar

Instructions

Step 1 – Make the Berry Sauce

1. Add blueberries, sugar, and lemon juice to a saucepan.

2. Cook over medium heat for 8–10 minutes.

3. Stir occasionally until berries burst.

4. Blend until smooth.

5. Strain if desired.

6. Cool completely.

Step 2 – Prepare the Panna Cotta

1. Sprinkle gelatin over cold water and let bloom for 5 minutes.

2. Heat cream, milk, and sugar in a saucepan.

3. Stir until sugar dissolves.

4. Do not boil.

5. Remove from heat.

6. Stir in gelatin until fully dissolved.

7. Add vanilla extract.

Step 3 – Create the Marble Effect

1. Pour panna cotta mixture into dome molds or serving cups.

2. Drop small spoonfuls of berry sauce into the mixture.

3. Use a skewer or toothpick to gently swirl.

4. Refrigerate for 4–6 hours until fully set.

Step 4 – Roast the Peaches

1. Preheat oven to 400°F (200°C).

2. Brush peaches with melted butter.

3. Sprinkle with brown sugar and cinnamon.

4. Roast for 15–20 minutes until caramelized.

5. Allow to cool slightly.

Step 5 – Prepare Granola Crunch

1. Mix granola, nuts, and maple syrup.

2. Spread on a baking tray.

3. Bake for 5–7 minutes at 350°F (175°C).

4. Cool completely.

Step 6 – Assemble

1. Spoon berry sauce onto serving plates.

2. Unmold panna cotta in the center.

3. Arrange roasted peaches around the panna cotta.

4. Scatter granola and fresh blueberries.

5. Garnish with mint leaves and edible flowers.

6. Dust lightly with powdered sugar.

Chef's Tips

• Use silicone half-sphere molds for the perfect dome shape.

• Swirl gently to maintain the marble pattern.

• Roasted peaches can be replaced with nectarines or apricots.

• Chill overnight for the smoothest texture.

Nutrition (Approximate Per Serving)

• Calories: 420–480 kcal

• Protein: 6 g

• Fat: 26 g

• Carbohydrates: 42 g

• Fiber: 4 g

Result

A silky vanilla panna cotta marbled with blueberry coulis, served over berry sauce and topped with roasted peaches, fresh blueberries, crunchy granola, mint, and edible flowers—matching the elegant plated dessert shown in the image.