Panna cotta with peach and sparkling wine jelly

Ingredients for 4 servings:

• 400 ml cream
• 150 ml milk
• 35 g sugar
• 1 tsp vanilla paste
• 6 sheets of gelatin
• 300 ml sparkling wine
• 100 ml peach juice from the can
• 1 can peach(s), approx. 820 g
• 4 sheets of gelatin
• 30 g milk chocolate shavings

Instructions

Working time approx. 20 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 10 minutes; Total time approx. 7 hours 30 minutes

For the panna cotta, soak the gelatine in cold water for 5 minutes. Bring the cream and milk, sugar, and vanilla paste to a boil. Remove the pan from the heat and dissolve the gelatine in the mixture, stirring constantly. Let the cream cool briefly. Now place 4 glasses at an angle, e.g., in a loaf pan. Pour the panna cotta into the glasses and refrigerate for 2-3 hours. Drain the peaches, reserving 100 ml of the juice. Set two peach halves aside for garnishing. Dice the rest of the peaches. Soak the gelatine in cold water for 5 minutes. For the peach and sparkling wine jelly, bring the chopped peaches, sparkling wine, and reserved juice to a boil. Remove the pan from the heat and dissolve the softened gelatine in the mixture, stirring continuously. Let the jelly cool. The panna cotta should now be firm. Now stand the glasses upright. Pour the jelly over the panna cotta and chill for at least 3-4 hours. To garnish, cut the reserved peach halves into wedges. Sprinkle the chocolate shavings over the jelly and arrange 3 peach wedges on top, fanning them out.