Panna Cottas with Peaches and Thyme Syrup

Panna Cotta

• 250 g whipping cream
• 250 g plain yoghurt
• 60 g sugar
• 4 gelatine leaves
• 30 g almond liqueur (e.g. Amaretto)

Peach Topping

• 15 - 20 g lemon juice, to taste
• 30 g soft brown sugar
• 2 sprigs fresh thyme, leaves only
• 1 peach, peeled, stoned, sliced
  ou 200 g tinned peach slices, drained