Peach Vanilla Bean Panna Cotta with Rum Whipped Cream

For the Peach Panna Cotta Layer:

Puree the chopped peaches in a blender until a smoothie-like consistency. Strain through a fine sieve and discard any pulp. Divide out 1/3 cup in a jar and chill in the fridge until ready to assemble. There should be a minimum of 300ml peach puree remaining.

In a small measuring cup filled with the milk, bloom the gelatin by sprinkling the gelatin into the milk. Do not mix and set aside for 5 minutes.

In a medium saucepan, bring the heavy cream, sugar, and salt to a simmer. Stir occasionally until the sugar dissolves. Do not let the mixture boil. Once simmering, remove from the heat and whisk in the gelatin/milk mixture until gelatin is fully dissolved and the mixture is smooth. Whisk in the peach puree (at least 1 cup), then divide and pour into serving cups. Cover and refrigerate for at least 2 hours or until the top is set and jiggles slightly.

For the Vanilla Bean Panna Cotta Layer:

Bloom the gelatin (as done in the peach layer) and bring the heavy cream, brown sugar, granulated sugar, and salt to a simmer. Once simmering, remove from the heat and whisk in the gelatin/milk mixture and the vanilla bean.

Ensure the previous layer has set by lightly patting the tops or jiggling the serving cup to check. Once checked, pour the vanilla bean layer on top of the peach layer. Cover and chill for another 3 hours or until completely set.

For the Rum Whipped Cream and to Assemble:

Using a hand mixer, beat the whipped cream and rum until medium peaks form.

To assemble, slightly warm the reserved peach puree by soaking the jar in a bowl of hot water. Stir the puree until it is of pourable consistency, then pour a thin layer on top of the set panna cottas, add a dollop of rum whipped cream, and garnish with peach slices. Enjoy immediately!