Cherry Panna Cotta

This creamy dessert features classic Italian vanilla panna cotta topped with a rich homemade cherry syrup. This easy Cherry Panna Cotta recipe can be made ahead and is ideal for entertaining guests during summer months!

If you’ve been following my blog, you’re probably familiar with my love for simple creamy and fruity desserts. Panna cotta is definitely one of my favourite; made with rich but simple ingredients, panna cotta is a true classic. I love how it is so versatile and can be paired with almost any fruit or nut available.

What is Panna Cotta?

Panna cotta (or “cooked cream” in Italian) is a delicious creamy Italian dessert. It’s consistency resembles that of jello; firm but smooth which quivers when slightly touched. Panna cotta is usually paired and topped with fruit, chocolate, or nuts and may be flavoured in itself. It’s perfect for entertaining guests during the summer months as it’s quite refreshing and attractive to the eye. Traditionally, panna cotta is made using fresh cream and milk, and is thickened with gelatin powder.

Ingredients for Cherry Panna Cotta

For the panna cotta, you will need the following ingredients:

• Fresh Cream
• Semi-Skimmed or Whole Milk
• Sugar
• Vanilla Extract
• Gelatin Powder
• Water

For the cherry topping, you will need these ingredients:

• Fresh Cherries
• Sugar
• Water
• Cinnamon Stick
• Lemon Juice
• Lemon Rind
• Corn Flour

How to Make Cherry Panna Cotta

This cherry panna cotta recipe is really easy to prepare. In fact, it only takes around 20 minutes to prepare the panna cotta and cherry topping. You will then need a few hours of chilling time, which is why this recipe is ideally made ahead! The panna cotta itself can be made and left to set at least 4 hours up to overnight. The topping can be made as soon as it sets or even made ahead and chilled.

The panna cotta is made by mixing the gelatin with water and heating it slightly to melt in the microwave. The milk, cream, vanilla and sugar are then heated in a saucepan just until boiling point. The saucepan is then removed from heat and gelatin can be mixed into the mixture, which should be cooled down before placing it in serving glasses and chilled for at least 4 hours until it sets. The trick here is to use the right amount and ratio of ingredients (cream, milk, and gelatin powder). Use too much gelatin and the panna cotta will be too thick; use too little and it won’t set. Once set, panna cotta should be just firm but smooth, and it should quiver when touched.

For the cherry topping, cornflour is first mixed with cold water and sugar in a saucepan (without heating it) until it dissolves. Fresh cherries (halved and pitted) are then added, along with lemon juice, lemon zest, and a cinnamon stick. The mixture is allowed to simmer for 12-15 minutes until thick cherry syrup is released and the cherries have softened. The topping is then allowed to cool completely before pouring it over the set panna cotta. Panna cotta should be served chilled and can be stored for up to 2 days in a refrigerator.

This recipe yields 3 servings.

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If you’ve tried this Cherry Panna Cotta, let me know your thoughts in the comments below and don’t forget to rate the recipe! Also, don’t forget to follow me on Pinterest, and Instagram to stay updated with any new recipes! If you’re a panna cotta lover, check out my Panna Cotta with White Chocolate, Pistachio, and Edible Flowers!

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