Panna Cotta with Cherry Sauce

Panna cotta with cherry sauce is a delicate creamy dessert set with gelatin, served with a thick cherry sauce made with cornstarch. It's very simple to make: the cream is heated to 60°C but never boiled, then set in the fridge. I recommend this striking dessert for the festive table - buon appetito!

Panna Cotta with Cherry Sauce

A delicate creamy panna cotta set with gelatin, served with a thick cherry sauce - simple and impressive for any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chilling 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Servings: 5 servings

Ingredients Method

Ingredients

  

Panna cotta

• 500 ml cream any fat content
• 70 g sugar
• vanillin
• 15 g gelatin
• 4 tbsp cold water

Sauce

• 300 g pitted cherries
• 75 g sugar
• 7 g cornstarch
• 3 tbsp water

Method

 

1. For the sauce, put the cherries with sugar in a saucepan and set over heat. Separately, dissolve the cornstarch in water.
2. Bring the cherries to a boil, pour in the cornstarch mixture and simmer until thickened, 10-12 minutes. Remove from heat and cool.
3. Soak the gelatin in cold water to bloom.
4. Heat the cream with sugar and vanillin to 60°C - very hot to the touch, but do not boil.
5. Add the bloomed gelatin and dissolve it in the cream. Cool slightly and pour into serving bowls.
6. Refrigerate until set, then generously top with the cherry sauce.
   

Tips

• Any fat content of cream works, but never boil it: just heat to 60°C.
• It's handy to cook the sauce first - it needs to cool completely.
• Always dissolve the cornstarch in water separately and pour it into the boiling cherries.