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Inn On The Twenty’s Peach Schnapps Panna Cotta with Thyme Roasted Peaches

Peach Pannacotta Recipe

Panna cotta with peaches is exquisitely creamy and smooth. Made with heavy cream, vanilla bean, fresh peaches, and a little bit of thyme, it’s refreshing and delicious. This peach themed dessert might just be the highlight of your summer! Recipe courtesy of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty.  

Peach Schnapps Panna Cotta with Thyme Roasted Peaches 

Compliments of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty.  

Serves 6 People


6 Fresh peaches 
½ tbsp Brown sugar
4 sprigs Thyme  
1 ¼ cup Milk
1 cup 35% Whipping cream 
1 packet (about 2 ¼ tsp) Unflavoured gelatin powder 
1 Vanilla bean
¼ cup Sugar
1 tbsp Peach Schnapps 


  1. Preheat oven to 350˚F.
  2. Using a knife carefully peel the peaches, remove the pit and slice the peaches.
  3. Toss sliced peaches in brown sugar and place onto a baking tray.
  4. Bake in the oven until they are tender. Approximately 20 – 30 minutes.
  5. Remove from oven and divide peaches in half. Let one half cool, and add freshly chopped thyme to the other half and set aside.
  6. In a bowl, mix gelatin powder with ¼ cup of milk, stir until gelatin is dissolved and set aside.
  7. In a saucepan, combine remaining milk, cream, sugar and vanilla bean.
  8. Heat this mixture until it comes to a boil while constantly stirring to avoid it burning on the bottom.
  9. Once boiling, take off the heat and add the bloomed gelatin and peach schnapps to it.
  10. Layer the bottom of a ramekin or mold with the plain cooked peaches.
  11. Pour the cream mixture over it and carefully transport it to the fridge.
  12. Let it set for about 4 – 6 hours.
  13. Once set either top the ramekin with the thyme roasted peaches and fresh fruit or demold onto a plate and serve the fruit on the side.

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