Panna cotta is always a great idea, especially with a seasonal fruit sauce! This panna cotta with cherry sauce is so yummy! If you are a cherry fan and have a rich cherry tree in your yard just like I do – then this dessert is ideal for you! Here is the recipe:
For the Panna cotta:
- 11 grams (1 envelope) gelatin (or 3 gelatin leaves)
- 250 ml/8 fl oz. (1 cup) whole milk
- 250 ml/8 fl oz. (1 cup) heavy cream
- 1 teaspoon vanilla extract (or one 2-inch piece of vanilla bean)
- 25 g/1 oz. (1/8 cup) sugar
For the cherry sauce:
- 2 cups (200 grams/ 7.1 oz.) cherries, fresh or frozen
- 4 tablespoons water or orange juice
- 3-4 tablespoons sugar (to taste)
To make the Panna cotta:
- Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl then adds the powdered gelatin.
- Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
- Pour the milk and cream into a heavy-based saucepan and add the vanilla pod/bean or add the vanilla extract together with the sugar. Bring to the boil, reduce the heat and simmer for 5-8 minutes until the sugar has dissolved.
- Remove from the heat and stir in the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved. Leave to cool.
- Discard the vanilla pod and pour the milk mixture into four 150 ml/ ¼ pint/ 2/3 cup ramekins or small dishes. Chill in the refrigerator for at least 1 hour until set.
To make the cherry sauce:
- In the meantime, make the cherry sauce. Place the fruit into a saucepan with the sugar and water or orange juice.
- Place over a gentle heat and cook for 5 minutes or until the sugar has dissolved and the fruit is beginning to collapse.
- Either serve with whole cherries or blend to form a smooth sauce. If liked, rub through a fine sieve to remove any pips.
- Serve with the set Panna