Panna cotta with sour cherries is a fresh and delicate spoon dessert to serve at the end of lunch, but also for a snack. Panna cotta is one of the most famous Italian pastry desserts worldwide, which can be enjoyed plain or enriched with chocolate or other toppings. Today I propose the version with syrupy sour cherries.
Other recipes you might like:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Panna cotta with sour cherries
- 1.7 cups fresh liquid cream
- 1/2 cup whole milk
- 6 tbsp sugar
- 1 tbsp gelatin sheets (fish glue)
- 1 tsp vanilla flavoring
- to taste sour cherries with syrup
Tools
- Molds for pudding
Preparation PANNA COTTA WITH SOUR CHERRIES
Soak the gelatin sheets in cold water for about 10 minutes.
Pour the liquid cream and milk into a small pot. Place the pot on the stovetop and heat over low heat; as soon as the cream and milk mixture nears boiling, turn off the stove.
Drain the gelatin and squeeze it slightly, then immerse it in the pot with the hot cream and stir with a spoon or whisk until the gelatin is completely dissolved. You should get a homogeneous and lump-free mixture.
Distribute the cream into 4 molds with a capacity of about 5 oz.
Cover the molds with the appropriate lids or with sheets of plastic wrap and place the panna cotta in the refrigerator to set for at least 5 hours.
When it’s time to serve the panna cotta with sour cherries, remove it from the molds and transfer it to individual plates. Sprinkle the top with sour cherries with syrup.
Notes
You can omit the milk by using 500 g of cream.
The molds I used make it easy to unmold the panna cotta. In practice, you do this: remove the larger lid from the mold, place the plate in place of the lid, and invert the mold. At this point, remove the other lid, which will now be on top, and the dessert will come down, resting on the plate. If you don’t have this type of mold and use a regular one, dip the mold in boiling water for a few moments, then immediately unmold the panna cotta onto the plate.
You can replace the vanilla flavoring with a sachet of vanilla sugar. Or, for an even better result, use a vanilla bean.
If you liked this recipe, you might also be interested in the Dessert with custard and cookies or the Almond jelly.
This content contains one or more affiliate links.
