in Dessert Recipes, Italy

Panna cotta with flambéed sour cherries and fresh mint

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Ingredients for 8 servings:

  • 1 liter of cream
  • 100 g sugar
  • 1 vanilla pod(s)
  • 8 sheets of gelatin (white)
  • 800 g sour cherries, frozen
  • 50 g butter
  • 50 g sugar
  • 50 ml orange juice, freshly squeezed
  • 4 cl cherry brandy
  • mint

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Prepare the panna cotta the day before: Bring the cream to a boil with the sugar and vanilla pod. Add the gelatin, strain through a fine sieve, pour into small molds, and chill. For the cherries, melt the butter. Add the sugar, caramelize, flambé with the kirsch, and deglaze with the orange juice. Bring to a boil until dissolved, then add the frozen cherries, bring to a boil, add sugar to taste, and chill. To serve: Turn the panna cotta out onto the center of a large plate, arrange the cherries around it, and garnish with fresh mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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