Soften the gelatin in 1/3 c cold water. Heat milk, cream and sugars together until sugar is dissolved. Add softened gelatin to warm milk mixture and stir until dissolved. Stir in vanilla. Pour into 12 molds, 2 ½” to 3” in diameter. Chill until set. For best results, refrigerate overnight.
Christina’s Tip: For this recipe, I prefer a 3” metal mini bundt, but any 3” shape will work. Both silicone and small, metal molds come out great. Even a muffin pan works in a pinch. If using a silicone pan, don’t forget to place a cookie sheet underneath it to avoid burning.
Once the Panna Cotta has set, preheat oven to 400°. Cut the puff pastry into 3” squares. Score with a fork to reduce puffing. Use a fork to poke pastry 1 to 2 times during baking to lessen air pockets. Bake until slightly brown (15 to 20 min). Remove from oven. Turn oven to broil. Lightly dust the top of the pastry squares with powdered sugar. Place under broiler 1 to 2 min, turning once, to caramelize the sugar.
Melt apricot preserves with 1/4 cup water for 2 min in the microwave. Combine diced peaches and apricot glaze.
Plate puff pastry squares, one per serving. To release the Panna Cotta from the molds, loosen the edges carefully using a butter knife, careful not to dig in. Tip the pan at a 45° angle, slowly inverting upside down, removing one dessert at a time. The Panna Cotta should slide out slowly. Place one on top of each pastry square. Spoon fresh peach mixture over Panna Cotta. Serve immediately.