Peach Panna Cotta 桃子奶酪

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. (Click here to read more.)

I made a lighter version by replacing heavy cream with full cream milk. This is my first time making panna cotta since I have not tasted a "real" one before (I should have tried it out one day in an Italian restaurant), so I can't say whether mine is good or not.

Whatever it is, I like it a lot. Texture wise, it's creamy and silky smooth. Taste wise, very milky with a nice scent from the condensed milk that I have added. I served with the leftover canned peach and fresh blueberries from making Fruit Pastry Cake (yes, I made this cake again).

Unfortunately, my family members who dislike milk and almost all kind of dairy products don't seem to like it. They prefer something like this. I made 6 cups, what should I do with the rest? I seriously do not need extra calories!

Ingredients:
2 tsp gelatin powder
3 tbsp water
2 cups (480ml) full cream milk
1 ½ tbsp condensed milk (see note)
1 tbsp sugar
Some canned peach and fresh fruits (berries are highly recommended)

Method:
1) Sprinkle gelatin in water, set aside to allow the gelatin to swell for about 10 mins.
2) Combine the remaining ingredients (except fruits) in a saucepan over medium low heat, stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of the pan, remove from heat and add the gelatin, stir until it is thoroughly incorporated.

3) Pour the milk mixture into small ramekins/cups and add 1tbsp of peach cubes to each cup, leave to cool at room temperature and refrigerate for at least 6 hours or overnight.
4) Serve with canned peach slices and other fresh fruits. Top with 1tsp of syrup from the canned peach (optional).

Note:
I don't usually buy condensed milk, it happened that I have some leftover in the the fridge so I added in some for its nice scent. If you were to omit it, I suggest replacing by 1tbsp of sugar and 1tsp of vanilla extract.