Peaches & Cream Pannacotta with Rosé Jelly

Learn more about everyone’s favorite blushing beverage and find your new favorite sipper at Oliver’s! A bottle of Angeline’s Rosé of Pinot Noir is delicious to sip, but why not enjoy it in this delicious take on peaches and cream instead? We’ve layered velvety pannacotta with fresh peaches and decadent rosé jelly for a show-stopping dessert that tastes as good as it looks!


  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours


  • 1 lb. large White Peaches, peeled & cut into 1 inch chunks
  • 1 (750ml) bottle Angeline Rosé of Pinot Noir
  • 2 packs Gelatin Powder
  • 2 c. Heavy Cream
  • 1/2 c. Whole Milk
  • 1 tsp. Vanilla Extract
  • 1/3 c. Sugar
  • 4-6 Deep Ramekins or Wide-Mouth Glasses


  1. Bloom 1 gelatin packet for 5 to 7 minutes in whole milk. Place heavy cream in a saucepans on medium heat, then stir vanilla and sugar into cream. Bring cream to a low simmer, and allow sugar to dissolve, then stir in gelatin and milk until smooth and remove from heat. Divide pannacotta mixture between ramekins, filling each only about halfway to 2/3’s full. Cover and place in the fridge until completely set, about 2 to 4 hours.

  2. While pannacotta sets, bloom remaining gelatin packet in 1/4 cup of wine. Bring remaining wine to a simmer on medium heat, then stir in bloomed gelatin and reserved wine until dissolved. Remove from heat immediately and allow mixture cool to room temperature.

  3. Ladle a couple tablespoons of wine jelly mixture on top of prepared pannacotta, then top with chunks of white peaches. Ladle remaining wine jelly over-top to cover peaches; cover with plastic wrap, and return ramekins to fridge. Chill until wine jelly is completely set (about 4 to 6 hours), then serve.

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