Panna Cotta with Cherries and Lemon
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The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon. Just make sure to cut it with something acidic so that it’s got some zing.
- 1 Tbsp. unflavored powdered gelatin
- ½ vanilla bean, split lengthwise
- 1 cup maraschino cherries in syrup
- 2 Tbsp. fresh lemon juice
Place 3 Tbsp. cold water in a large bowl and sprinkle gelatin over; let stand until gelatin is softened, 5–10 minutes.
Bring cream, sugar, and salt to a simmer in a medium saucepan over medium-low heat, stirring to dissolve sugar. Scrape in vanilla seeds; add pod. Remove from heat and let sit to infuse cream with vanilla, 15–20 minutes; discard pod.
Pour cream mixture over gelatin and stir until gelatin is completely dissolved. Pour evenly among glasses, then chill panna cotta until set, at least 3 hours.
Just before serving, mix cherries and lemon juice in a medium bowl. Spoon a bit of cherry mixture over each panna cotta and sprinkle with sea salt.
Do Ahead: Panna cotta (without cherry topping) can be made 2 days ahead. Cover and keep chilled.
Panna cotta with cherries
Bright, dark red and with a typical heart shape, Kordia is the Melinda Cherry with a crunchy and very sweet pulp. Perfect even cooked.
|350 g||of milk|
|350 g||of cream|
|120 g||of sugar|
|10 g||of food gelatine|
|400 g||of Melinda Kordia cherries|
|20 g||of icing sugar|
|30 g||of liqueur|
|30 g||of water|
|almond oil for the moulds|
Heat the milk with the cream, lemon zest and sugar. Take away from the heat, and melt in the food gelatine, previously soaked in water and squeezed to drain it from excess water. Let cool off, stirring occasionally to maintain the mixture fluid.
Brush the 8 moulds (diameter 7 cm) with almond oil. Fill them with the cream mixture and press in 3 cherries for each mould. Then let the “panna cotta” moulds chill in the fridge for 4 hours.
Put the rest of the cherries in a pot with the icing sugar, the liqueur and the water, and cook for 5 minutes. Let cool off.
Release the desserts from the moulds. Decorate with cherries, some of their juice and mint leaves. Serve with the remaining cherries.
Panna cotta with cherry and ginger sauce
The perfect panna cotta (‘cooked cream’ in Italian) should be just set enough to hold together, but soft and creamy enough to melt in the mouth. Gelatine is the secret to this texture and it can be a tricky ingredient to handle – but follow these simple rules and you’ll have it mastered in no time.
How to make panna cotta at home
1. Golden ratio of gelatine
This can be a tricky balance to strike – too little gelatine and it won’t set, too much and the dessert will be rubbery. A ratio of 3½ sheets to 700ml of liquid ensures that the panna cottas set fully but still wobble and melt in the mouth.
2. Keep the gelatine cool
Putting the gelatine into ice-cold water ensures it’s very soft but will not dissolve into the soaking water. The cold water hydrates the gelatine’s protein network so it dissolves quickly and evenly. If you were to put a gelatine sheet straight into the hot liquid, it would lump together. Squeeze out as much water as possible from the gelatine when draining it – any excess water will affect the gelatine to liquid ratio. Using leaf gelatine, as opposed to powdered, gives a clearer-looking panna cotta.
3. How to dissolve the gelatine
Adding the softened gelatine to the hot cream ensures it dissolves evenly and reaches its full setting capability – make sure not to boil the cream because if the gelatine gets too hot this can stop it from working as well. Pouring the mixture through a fine sieve means you can check if the gelatine has fully dissolved – if there are any small lumps, tip these back into the pan with the cream and heat very gently to dissolve.
4. How to set the panna cotta
To ensure you have vanilla seeds all the way through the panna cottas, leave the mixture in the jug for 5-10 minutes – as it cools it will thicken slightly, meaning the seeds will be suspended throughout once poured into the moulds.
5. Create different flavours
Vanilla is just one flavour to try – as long as the cream, milk, sugar and gelatine ratios remain the same, feel free to infuse the cream with ginger, star anise or bay leaves.
6. Which moulds to use
The size and shape of dariole pudding basins are perfect for panna cottas because they taper at the top, meaning once turned out they will have a broad base to hold themselves up. You can use ramekins but, as they’re straight sided, they may sag slightly.
7. How to cleanly remove from the mould
Dipping the mould briefly in hot water is the easiest way to cleanly remove the panna cottas. The hot water will melt the gelatine in a very fine layer all the way around the mould, allowing it to slide out freely. Sometimes they stick because of suction – if so, don’t be tempted to cut around the edge with a small knife or you’ll ruin that beautiful, clean finish. Just use a finger to gently pull the panna the side of the mould and the pudding should free itself.
- fine leaf gelatine 3½ leaves
- double cream 400g
- whole milk 300g
- caster sugar 90g
- vanilla pod 1, halved and seeds scraped out or vanilla bean paste 1 tsp
CHERRY AND GINGER SAUCE
- black cherries 500g, pitted
- caster sugar 125g
- cornflour 1 tbsp
- stem ginger 2 balls, finely chopped, plus 2 tbsp syrup from the jar
- lemon ½, juiced
Soak the gelatine in a bowl with ice and cold water for 10 minutes until very soft.
•1 packet gelatin (2 1/4 tsp)
1. Place water in a small bowl and sprinkle a single layer of gelatin over the surface. Let sit for 5-10 min.
2. Meanwhile, in a medium saucepan heat heavy cream and sugar until boiling and sugar has dissolved. Remove from heat, and stir in vanilla.
3. Add gelatin-water mix and whisk immediately to combine. Pour into 4 ramekins and refrigerate for 4 hours.*
5. To invert the panna cotta, place ramekins in hot water for 10 seconds. Invert over plate and gently shake loose. Top with cherries and serve.
* I had this lovely jar of Italian cherries in syrup that I wanted to use but you could use fresh berries or a homemade or store bought pie filling. It could be topped with a nice marmalade too.
* Panna cotta can be chilled in any dish and can be served without inverting. Simply top with cherries.
Cherry Panna Cotta
Lovely vanilla panna cotta topped with a cherry compote with notes of lemon and cinnamon. The recipe is quick and easy to make but requires 4-5 hours of refrigerator time for the gelatin to set. Can be made 1-2 days ahead. Recipe inspired by Lara @ The Classy Baker https://theclassybaker.com/cherry-panna-cotta/#wprm-recipe-container-2047
Place water and gelatin in a microwave safe measuring cup. Allow to bloom for one minute, then microwave for 30 seconds - 1 minute to liquify. In a medium saucepan over medium heat stir the cream, milk and sugar together until it is just about to bubble around the edges, turn heat off and stir in the vanilla and gelatin. Allow to cool for 10 minutes before ladling into glasses, ramekins or teacups. Chill in the fridge 4-5 hours before serving, until the panna cotta has set fully.
1 cup cherries, fresh or frozen
3 Tbsp cherry liqueur, optional (may use water instead)
1 lemon, zested and juiced (I got ⅓ cup of juice)
Mix cherries, liqueur if using (or just water), sugar, cinnamon stick, and the lemon zest and juice in a medium sized saucepan. Stir over medium heat for about 5 minutes or until bubbly and slightly thickened. Allow to cool and discard the cinnamon stick before spooning over set panna cotta.
Perfect Panna Cotta
Panna Cotta is a cream-based Italian dessert that is set with gelatin and any dessert that uses cream as the main dessert is a must make in our books. This no-bake dessert is delicate and creamy and all around decadent. It's great for making ahead of time as they can sit in the fridge for up to 2 days. Unmolding them makes them look even more impressive, but they can also be made and served in a glass dish and still be just as beautiful. To unmold them it helps to dip the ramekins in hot water to help release the panna cotta from the sides and a warm offset spatula will help keep the sides smooth.
Any of your favorite or in-season berries or even cherries will work here. Roasting them makes the fruit even sweeter and brings out a lot of their natural flavor. The roasted fruit can also be made ahead of time and spooned on top of the panna cotta when ready to serve. The vanilla beans can be replaced with other types of extract like almond or maple and other citrus can be used in place of the lemon peel!
Perfect Panna Cotta
Panna Cotta is a cream-based Italian dessert that is set with gelatin and any dessert that uses cream as the main dessert is a must make in our books. This no-bake dessert is delicate and creamy and all around decadent. It's great for making ahead of time as they can sit in the fridge for up to 2 days. Unmoulding them makes them look even more impressive, but they can also be made and served in a glass dish and still be just as beautiful. To unmould them it helps to dip the ramekins in hot water to help release the panna cotta from the sides and a warm offset spatula will help keep the sides smooth.
Any of your favourite or in-season berries or even cherries will work here. Roasting them makes the fruit even sweeter and brings out a lot of their natural flavour. The roasted fruit can also be made ahead of time and spooned on top of the panna cotta when ready to serve. The vanilla beans can be replaced with other types of extract like almond or maple and other citrus can be used in place of the lemon peel!
Recipe: Mocha panna cotta with amaretto cherries
This panna cotta is like pudding with an adult twist — it features the bold taste of espresso and the sour punch of amaretto-soaked cherries.
- 3 cups 35% cream
- ½ cup granulated sugar
- ½ cup + 2 tbsp chopped good-quality dark chocolate
- 2 tbsp instant espresso powder
- 2 tbsp powdered gelatin
- 3 cups cherries
- 4 tbsp amaretto liqueur
- 1 tbsp freshly squeezed lemon juice
1 In a medium saucepan, combine the cream, sugar, ½ cup of the chocolate and the espresso. Let simmer over medium-high heat for 5 minutes. Remove from the heat and steep for 20 minutes.
2 Meanwhile, pour 6 tablespoons of water into a shallow bowl. Sprinkle the gelatin over the water and let sit for 5 minutes. Stir ½ cup of the chocolate mixture into the bowl. Pour the whole gelatin mixture into the saucepan, stirring slowly to dissolve.
3 Divide the panna cotta evenly among 8 glasses. Carefully place the filled glasses in the refrigerator and chill for at least 4 hours or overnight.
4 Remove the pits from the cherries and slice them into halves or quarters. Combine with the amaretto and lemon juice in a bowl. Cover and chill for 4 hours or overnight.
5 To serve, top each glass with ¼ cup of the soaked cherries and syrup. Garnish with the remaining 2 tablespoons chopped chocolate.
Tip: Make your own chocolate shavings for your panna cotta by lightly scraping a vegetable peeler over a block of chocolate.
- 2 cups pitted fresh sweet cherries (12 ounces)
- 3 tablespoons honey, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 pint fresh raspberries
- 1 package (16 ounces) silken tofu
Preheat oven to 375 degrees. Toss cherries with honey and lemon juice on a rimmed baking sheet. Roast, stirring once, until just beginning to caramelize, 15 to 20 minutes. Remove from oven and stir in raspberries.
Meanwhile, set a steamer basket in a saucepan containing 1 inch water bring to a boil. Place tofu in basket, cover, and steam until heated through, about 8 minutes. Divide tofu among bowls and top with cherries and a drizzle of honey.
Almond Yogurt Panna Cotta with Fresh Cherries
Hallelujah for Greek yogurt! The tanginess of the cherries was a lovely addition to the almond-flavored panna cotta. Perfect for summer!
- 1 cup Skim Milk
- ½ cups Sugar
- 1 teaspoon Unflavored Gelatin
- 2 Tablespoons Water
- ⅓ cups Low Fat Sour Cream
- 1-½ cup Non-Fat Greek Yogurt
- 1 teaspoon Lime Juice
- ½ teaspoons Almond Extract
- 1-½ cup Fresh Cherries, Halved And Pitted
- 1 Tablespoon Local Honey
- Slivered Almonds To Garnish
In a nonstick saucepan, heat the milk with the sugar over medium-low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over 2 tablespoons water and let stand until softened, about 3 minutes. Scrape the gelatin into the warm milk, whisk, and let cool to room temperature.
In a spouted mixing bowl, whisk the sour cream with the yogurt, lime juice and almond extract. Whisk in the milk mixture and pour the panna cotta into six glasses. Refrigerate until set, about 6 hours.
Combine pitted cherries and honey. Place covered in the refrigerator.
To serve: place about 1/4 cup cherries on the panna cotta and garnish with almonds (optional).
Nutrition info per 1 serving: 140 calories, 1.6 g fat, 7.3 g protein, 25 g carbohydrates