Spiced Peaches with Yogurt Panna Cotta, Raspberry Coulis, Champagne Gelée, and Basil

Christina Lee

The Gander and Recette - NYC

Christina Lee turned to molecular gastronomy to make the Champagne caviar that tops her panna cotta, but home cooks can make a simple Champagne gelée instead.


Panna Cotta:
  • 2 tablespoons cold water
  • 1 envelope powdered gelatin
  • 1 cup cream
  • 1/4 cup sugar
  • 1 vanilla bean, split and scraped
  • 2 cups yogurt
  • 1 lemon zest
Champagne Gelée:
  • 1 envelope powdered gelatin
  • 2 cups Champagne, divided
Spiced Peaches:
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pink peppercorns
  • 1/4 teaspoon cayenne pepper
  • 4 ripe peaches, sliced into wedges
Raspberry Coulis:
  • 1 pint raspberries
  • 1/4 cup water
  • Juice of half a lemon
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • Basil for garnish


To prepare the panna cotta, place the water in a small bowl and slowly sprinkle the gelatin over it. Let the gelatin bloom for 5 minutes. In a medium saucepan, stir together the cream, sugar, and vanilla bean seeds. Heat over medium heat, stirring to dissolve the sugar, until the mixture is steaming but not boiling. Remove the cream from the heat and stir in the bloomed gelatin. Whisk together the cream and yogurt in a clean bowl. Mix in the lemon zest and pour the mixture into small ramekins or molds. Cover with plastic wrap and refrigerate until set, at least 4 hours.

To prepare the Champagne gelée, sprinkle the gelatin over 2 tablespoon of the Champagne in a small bowl and let bloom for 5 minutes. Heat 1 cup Champagne in a small sauce pot and bring just to a boil. Add the bloomed gelatin and whisk until it has dissolved. Whisk in the remaining Champagne and remove the sauce pot from the heat. Pour the mixture into a lightly oiled 9-inch round cake pan. Cover with plastic wrap and refrigerate until set, at least 4 hours.

To prepare the peaches, preheat the oven to 350ºF. Combine the brown sugar, cinnamon, nutmeg, pink peppercorns, and cayenne in a large mixing bowl and mix well. Toss the peach wedges in the brown sugar–spice mixture, then place them on a baking sheet, spacing them out evenly. Roast the peaches in the oven for 10 minutes, until soft and golden. Remove from the oven and let cool.

To prepare the raspberry coulis, combine the raspberries, water, lemon, sugar, and vanilla in a blender. Purée until smooth, then strain and set aside.

Carefully invert the cake pan on a plate to remove the gelée. Slice the gelée into 1/4-inch cubes. To remove the panna cotta from the molds, dip a mold in hot water for 20 seconds, then run a paring knife along the edge of the mold and quickly invert it on a chilled serving plate. Place 4 or 5 roasted peach slices on the plate. Drizzle with raspberry coulis. Garnish with Champagne gelée cubes and basil leaves.


4 to 6 servings