Pink Moscato Poached Peach Gelee w/ Yogurt Panna Cotta

It's the month of April & the heatwave been hitting Asia badly. Hot humid weather & temperature soaring at 36 degrees celsius high! The best way to cool down the body temperature is to have some cold chilly desserts!

This week playing with one of my favorite fruit, Momo Peach! Sweet, whitish flesh & fuzz rosy fruit skin. & the best combination to go with these irresistible peaches? 

' M O S C A T O  &  R O S E M A R Y '

Yes the poaching of peach with rosemary & moscato is one of the best you can get - accentuating the delicate aroma & melty texture of the peach. After poaching, I added in konjyaku powder to the moscato, pour into ramekin & firm it up as a layer to go with yogurt panna cotta to form the final product. Thus, not a single drop of moscato have gone to waste! (Alcohol in Singapore can be really expensive)

I presented this recipe in 2 different ways. If you find it a hassle to remove the panna cotta & gelee from the ramekins, you can serve this in wine glasses too - I served mine in martini glass. Do note when removing the panna cotta, it may drop off from the ramekin first leaving the gelee still stuck inside the mold. Do not panic at this point of time. Simply run a small knife along the edges of the gelee, and slowly pop it on top of the panna cotta.  

INGREDIENTS - 6 ramekins (4" base D)- 3 hours

Pink Moscato Poached Peach Gelee

  • 1 whole peach, halved & pitted
  • 1 bottle of pink moscato, 750 ml
  • 90 g of sugar
  • 2 tbs of lemon juice
  • 2 sprigs of rosemary
  • 250 ml of water
  • 1 packet (10g) of konnyaku jelly powder - substitutable w/ gelatin sheet

Yogurt Panna Cotta

  • 600 ml of greek yogurt
  • 300 ml of whole milk
  • 5 tbs of honey (to taste)
  • 5 leaves of gelatin sheet

 Granola & rosemary for garnishing

Note: Use a slightly firmer (less ripe) peach for poaching.


Pink Moscato Poached Peach Gelee 

Pour the bottle of moscato into a pot, add in water, sugar, rosemary & lemon juice. Turn on the heat till the moscato liquid reaches 70C/150F, then adjust to the lowest heat possible to maintain the temperature. Use a liquid thermometer if possible. If not, after the liquid reaches its boiling point, reduce the heat to the lowest till the surface is still without any vigorous boiling activity going on. 

Then add in the halved peaches & poach for a good 15 minutes until peach turn slightly opaque. Remove from moscato liquid, set aside to cool before cutting it into desired shape to be put into the ramekins for the first layer of moscato gelee.

Remove the rosemary from the moscato liquid (or you can sieve it through). While the heat is still on low, add in the konnyaku jelly powder to the liquid. Stir to combine well. You should be able to observe the liquid getting thicker. At this point of time, turn off the heat, using a ladle, transfer the moscato mixture into the ramekins, to about close to half filled. Leave it to set while you prepare the yogurt panna cotta.

Yogurt Panna Cotta

In a bowl, add in yogurt & honey, then mix well together. In a pot, add in the milk over the stove on medium low heat. When steam can be observed from the milk, add in the gelatin sheets (soak the sheets in cold water for a minute before adding in). Stir well till no visible gelatin lumps. 

After the gelatin have melted into the milk, pour the milk into the bowl with yogurt. Stir well to combine. Leave it to cool for a little. Then pour the milk yogurt mixture into the ramekins (w/ the first layer of moscato gelee) to form the second layer.

After the ramekis second layer have cool to room temperature, put it into the chiller for at least 2 - 3 hours until it sets. (best to leave overnight)


To serve, dip the ramekins into warm water for not more than 10 seconds. Run a pairing knife around the edges. Turn it over on to a serving plate. Add some home made granola (or store bought) as garnishing. You can also leave a small amount of moscato liquid aside (before adding in the jelly powder), & boil it down as syrup to drizzle over this lovely dessert.

Alternative way to present this without the hassle of removing it from the ramekins is to ladle the mixture directly into wine glass. Same steps & technique, feel free to create many more layers! Enjoy!

Special thanks to Le Creuset for this lovely Cast Iron Cookware that works so well in this recipe. Do checkout Le Creuset site for their stunning pieces that will last you for a lifetime!