Honey Peach Panna Cotta

1. In a measuring cup or bowl, sprinkle gelatin over 1/2 cup (125 mL) of the milk; let stand for 5 minutes to soften. In a small saucepan, heat remaining milk over medium heat, stirring often, just until steaming. Add gelatin mixture, reduce heat to low and heat, stirring, for about 1 minute, or until gelatin is dissolved. Pour into a large measuring cup or bowl; stir in salt, honey and vanilla and let cool to room temperature.
2. Meanwhile, drain peaches, reserving 1 tbsp (15 mL) of the juice. Measure 3/4 cup (175 mL) of the peach slices; cover and refrigerate remaining peaches for garnish. In a tall cup using an immersion blender or in an upright blender, purée 3/4 cup (175 mL) peaches and reserved juice until smooth (you should have about 2/3 cup/150 mL purée). Stir into cooled milk mixture.
3. Pour into four 3/4-cup (175 mL) ramekins or other bowls. Cover ramekins and refrigerate for at least 3 hours, until set, or for up to 2 days.
4. Just before serving, cut reserved peaches into thinner slices. Set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of panna cotta and invert onto serving plates to unmold. Garnish with sliced peaches and sprinkle with cinnamon.

You can get creative with the dishes you use to mold the panna cottas. Try tall, narrow cups, flared or fluted bowls or tea cups for interesting shapes; just make sure they fit at least a 3/4 cup (175 mL) volume (you can check the volume with water before pouring in the milk mixture).

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