By Jane Curran
Our cherry panna cotta is a dessert that is rich and creamy but lighter than other lots of other puddings. Panna cotta, literally meaning cooked cream in Italian, is a solid favourite in the pudding department. Although we all love vanilla, we’ve livened up a classic favourite with this cherry panna cotta recipe that is spiked with kirsch. Ordinarily, panna cotta is paired with a fruit sauce or a coulis, but our version of cherry panna cotta skips this step as there’s enough liquid in the cherries to keep us all happy! The perfect set is slightly wobbly, but holding its shape. Although we used individual glasses, you could also make a showstopper cherry panna cotta in a larger trifle dish, it’ll just take a bit longer to set so be sure to leave yourself enough time to allow for that. If you’ve got the time, a great citrusy crunchy biscuit will sit perfectly with these little pots of heaven. These will wow any guests and are super simple to put together, just give them a try!
HOW TO MAKE CHERRY PANNA COTTA
- 1 jar cherries in kirsch, drained
- 1 gelatine leaf
- 300ml double cream
- 25g sugar
- 2tsp vanilla extract
- 1tbsp kirsch
- gold edible glitter
You will need:
- 6 schnapps glasses or similar
- Add a few cherries to cover the base of each of the glasses. Pop them in the fridge along with the cherries you haven’t used. Soften the gelatine in cold water. Gently heat the cream, sugar, vanilla and kirsch in a pan until the sugar has dissolved, then add the gelatine and stir until dissolved.
- Pour into a jug then pour over the cherries. Put into the fridge to set. When ready to serve, top with the remaining cherries and sprinkle over some edible glitter.
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