Vanilla Bean Panna Cotta with Sour Cherry Compote; Dessert recipe from FOX 11 Living

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than vanilla beans.

Start by measuring 3 tablespoons of water in a bowl.

Sprinkle 1 packet of Knox gelatin over the water and let it bloom for a minute.

In a saucepan, combine 2 cups of heavy cream and 1 cup of whole milk.

Add sugar to the cream mixture and whisk until dissolved, heating it until hot and steamy but not boiling.

Add a pinch of salt to the cream mixture.

Add vanilla bean paste to the cream mixture after it has heated, whisking well.

In another pot, heat up sour cherries with sugar and a bit of vanilla to create a compote, simmering until the sugar dissolves.

If desired, simmer the cherries for a few minutes for a fresher taste or longer for a thicker consistency.

Once the cream mixture is hot, add the bloomed gelatin and whisk until fully dissolved, ensuring no lumps remain.

Pour the panna cotta mixture into shot glasses or other serving dishes and refrigerate until set, about a couple of hours.

Once set, top with the sour cherry compote before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens