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Панна котта с вишневым соусом

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
Cook Time 20 minutes
Chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 5 servings
Course: Airy desserts
Cuisine: Home cooking
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.