Peach Panna Cotta

• 4 medium peaches, peeled and pitted
• 1 tablespoon lemon juice
• 1 envelope (1/4 ounce) unflavored gelatin
• 1 cup peach nectar, chilled
• 1 envelope (1/4 ounce) unflavored gelatin
• 1-1/2 cups cold whole milk
• 1-1/2 cups heavy whipping cream
• 1/3 cup sugar
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• Sliced peeled peaches and fresh mint leaves, optional

1. Place peaches and lemon juice in a blender or food processor. Cover and process until smooth.
2. In a microwave-safe bowl, sprinkle gelatin over peach nectar; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Let stand 5 minutes. Stir in pureed peach mixture. Pour into eight 8-oz. champagne flutes or stemless white wine glasses. Refrigerate until set, at least 3 hours.
3. In a small saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in cream, sugar, lemon zest, salt and vanilla. Pour over peach gelatin layers. Refrigerate until set, at least 2 hours. If desired, garnish with peach slices and mint leaves.

peaches, lemon juice, unflavored gelatin, peach nectar, unflavored gelatin, milk, heavy whipping cream, sugar, lemon zest, salt, vanilla, peaches

Taken from www.tasteofhome.com/recipes/peach-panna-cotta/ (may not work)