CHERRIES IN SYRUP WITH PANNA COTTA - Classic Panna Cotta with Cherries

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Prepare four or five servings of panna cotta.

Soak 8 grams of unflavored gelatin in cold water for 10-15 minutes, adding one sheet at a time.

Alternatively, use 2 grams of agar agar or 45-50 grams of cornstarch dissolved in cream.

Heat 500 ml of fresh cream in a pot over medium heat.

Add 70 grams of sugar to the cream.

Optionally, add lemon peel and plenty of vanilla or vanillin.

Once the cream starts to heat, add the softened gelatin, stirring to dissolve it completely.

Prepare small bowls or cups for the panna cotta, filling them a little more than half full with the cream mixture.

Let the panna cotta cool in the refrigerator for 2-3 hours for small servings or 4-5 hours for larger ones.

Prepare the cherry syrup by heating 2-3 tablespoons of sugar with the cherries in a pot over low heat.

Optionally, add lemon zest and a dash of liqueur to the cherry mixture.

Remove the stems and stones from the cherries, using a bottle with a narrow hole if desired.

Cook the cherry mixture for about 10 minutes, stirring occasionally until it thickens.

Once the panna cotta has set, remove it from the refrigerator.

To unmold, briefly dip the cups in warm water or run a knife around the edges before flipping them over.

Serve the panna cotta topped with the cherry syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens