Cherry Panna Cotta
A creamy vanilla panna cotta with a bourbon cherry compote. This dessert makes for a quick make ahead after dinner treat but is also elegant enough for a dinner party.
Ingredients
Ingredients for Cherry Compote
- 1½ cups cherries, halved and deseeded
- 1½ tablespoon bourbon
- 1½ tablespoon sugar
- ½ teaspoon cracked black pepper
Ingredients for Vanilla Panna Cotta
- 1 teaspoon powdered gelatine
- 1½ tablespoon water
- 1½ cups heavy (double) cream
- 1 cup plain yoghurt
- 2 teaspoon vanilla bean paste
- ⅓ cup sugar
Instructions
Instructions for the Cherry Compote
- Place cherries, sugar and bourbon in a saucepan over a medium heat. Stir occasionally until the sugar has dissolved and the cherries begin to break down.
- Once the mixture begins to boil, continue cooking over a medium heat for about 15 minutes, stirring occasionally. Add the fresh cracked pepper, stir to incorporate and then remove from the heat.
- Decant the compote into a heat proof bowl or jar and allow to cool. Refrigerate until ready to use.
Instructions for Panna Cotta
- Add the 1½ tablespoon of water to a small bowl and sprinkle the gelatine powder evenly over top. Set aside for about 10 minutes to allow the gelatine to bloom.
- In a large bowl, whisk together ¾ cup of the heavy cream with the yoghurt and vanilla bean paste and set aside.
- In a saucepan, heat the remaining ¾ cup of cream with the sugar over a medium heat, stirring until the mixture is simmering and the sugar has dissolved.
- Remove the pan from the heat and add the softened gelatine and stir until dissolved.
- Slowly pour the heated mixture into the bowl with the yoghurt and cream, whisking to combine.
- Ladle the mixture evenly into four glasses or decorative tea cups. Cover these with cling film and refrigerate for about 4 hours (or overnight) until set.
- To serve, remove the cling film and spoon the chilled compote evenly on top of each.
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