Peach jelly pannacotta pots

Colourful jelly perched on top of a rich, smooth pannacotta is Rachel Allen's modern take on the classic peaches and cream combination
By Rachel Allen
Peach jelly pannacotta pots
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes plus chilling
  • Effort: easy


For the peach syrup jelly

  • 110 g caster sugar
  • 3 peaches, unpeeled, halved and stones removed
  • 1 tbsp powdered gelatine

For the pannacotta

  • 300 ml double cream, or regular cream
  • 25 g caster sugar
  • 1 vanilla pod, split lengthways
  • 1 rounded tsp powdered gelatine

Tips and Suggestions

Sometimes creased cling film can leave marks on the pannacotta. To make yours completely crease-free, very gently smooth the edges with a metal spatula dipped in hot water.


1. Using sunflower oil, lightly grease the inside of 6 100ml ramekins. Carefully line with each ramekin with cling film, allowing extra to hang over the sides, then lightly oil the inside of the cling film.

2. For the peach syrup jelly: fill a large saucepan with 300ml of water and add the sugar. Set on a medium heat and stir until the sugar is dissolved. Bring to the boil, add the peaches, then reduce the heat and allow to simmer for 5'8 minutes or until the peaches are soft.

3. Take the pan from the heat, carefully remove the peaches from the syrup and gently peel away their skins, which should easily slip off. Place each peach half, cut side up, in one of the lined ramekins.

4. Pour 2 tablespoons of water into a small bowl, sprinkle over the gelatine and set aside for 5 minutes. Add the soaked gelatine to the peach syrup in the saucepan and stir over a low heat for 2'3 minutes or until dissolved.

5. Divide the syrup equally between the six ramekins, making sure you keep the peaches as central and upright as possible in each dish. Chill in the fridge for 2 hours to set the jelly.

6. For the pannacotta: place the cream, sugar and vanilla pod in a saucepan and slowly bring to the boil, then turn off the heat and allow the vanilla to infuse.

7. Pour 2 teaspoons of water into a clean bowl, add the gelatine and set aside for 5 minutes. Add the soaked gelatine to the hot cream mixture, stirring gently until the gelatine dissolves. If the cream has cooled down too much, you may need to reheat it slightly once the gelatine has been added.

8 Allow to cool to room temperature, remove the vanilla pod, then pour the pannacotta over the set peach jelly in the ramekins. Gently cover each dish with the excess cling film hanging over the sides, then place in the fridge to chill for 2'3 hours or overnight until set.

9. To serve, turn each ramekin upside down onto a plate, carefully remove the ramekin and then very gently peel off the cling film.

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