A lot of panna cotta recipes are served with fruit sauces or poached fruit, but a ripe peach really doesn't need any tricking about.
6 gelatine leaves
270g (¾ cup) honey, plus extra to drizzle
600ml full cream milk
150ml thickened cream
1 vanilla bean, split, seeds scraped
1 yellow peach, pitted, cut into segments
1. Put the gelatine leaves in cold water until softened, about 5 minutes.
2. Place the honey in a medium saucepan and bring to a boil. Boil for 3 minutes until the honey turns deep amber. Add the milk, cream and scraped vanilla seeds to the pot and carefully bring to a simmer, whisking until the honey is completely dissolved.
3. Drain and squeeze out the excess water from the gelatine leaves and add to the pan with the honey mixture, whisking until dissolved. Divide the mixture evenly between 4-6 dariole moulds or clear glasses. Chill in the fridge for at least 4 hours, preferably overnight.
4. If using moulds, turn out the panna cotta to serve (or leave in mould; see tip). Serve with a segment of peach and a drizzle of extra honey.
Adam's tip: There's really no need to remove a lot of set desserts from their moulds. Serve them in an attractive glass or ramekin. Then, all you need to do is pull them out of the fridge and grab a spoon.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.