Cherry Panna Cotta

Name: Cherry Panna Cotta
Prep time: 15 min
Cook time: 15 min
Yield: 4 people
Ingredients: 1½ cups cherries, halved and deseeded; 1½ tablespoon bourbon; 1½ tablespoon sugar; ½ teaspoon cracked black pepper; 1 teaspoon powdered gelatine; 1½ tablespoon water; 1½ cups heavy (double) cream; 1 cup plain yoghurt; 2 teaspoon vanilla bean paste; ⅓ cup sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Servings
4 people
Course
Dessert
Cuisine
Italian, American

Cherry Panna Cotta

Iris Warren

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A creamy vanilla panna cotta with a bourbon cherry compote. This dessert makes for a quick make ahead after dinner treat but is also elegant enough for a dinner party.

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Ingredients

Servings

Ingredients for Cherry Compote

1½ cups cherries, halved and deseeded
1½ tablespoon bourbon
1½ tablespoon sugar
½ teaspoon cracked black pepper

Ingredients for Vanilla Panna Cotta

1 teaspoon powdered gelatine
1½ tablespoon water
1½ cups heavy (double) cream
1 cup plain yoghurt
2 teaspoon vanilla bean paste
⅓ cup sugar

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Instructions

Instructions for the Cherry Compote

Place cherries, sugar and bourbon in a saucepan over a medium heat. Stir occasionally until the sugar has dissolved and the cherries begin to break down.
Once the mixture begins to boil, continue cooking over a medium heat for about 15 minutes, stirring occasionally. Add the fresh cracked pepper, stir to incorporate and then remove from the heat.
Decant the compote into a heat proof bowl or jar and allow to cool. Refrigerate until ready to use.

Instructions for Panna Cotta

Add the 1½ tablespoon of water to a small bowl and sprinkle the gelatine powder evenly over top. Set aside for about 10 minutes to allow the gelatine to bloom.
In a large bowl, whisk together ¾ cup of the heavy cream with the yoghurt and vanilla bean paste and set aside.
In a saucepan, heat the remaining ¾ cup of cream with the sugar over a medium heat, stirring until the mixture is simmering and the sugar has dissolved.
Remove the pan from the heat and add the softened gelatine and stir until dissolved.
Slowly pour the heated mixture into the bowl with the yoghurt and cream, whisking to combine.
Ladle the mixture evenly into four glasses or decorative tea cups. Cover these with cling film and refrigerate for about 4 hours (or overnight) until set.
To serve, remove the cling film and spoon the chilled compote evenly on top of each.