Panna Cotta with Cherry Compote

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Since I’m on a bit of a dessert thing at the moment, here is another delightful (and easy to make!) recipe and one of my all time favourite desserts: panna cotta.

Essentially panna cotta translates to cooked cream - accurately describing the process of how this comes together. Milk and cream are heated with vanilla and then left to steep briefly, before adding sugar and gelatin. The trick is not adding too much gelatin so as to avoid a firmer, jelly-like consistency. Rather you’re aiming for a wobbly but set consistency, with a creamy texture visible on the spoon and evident on the palate.

I like making these in little bundt tins as pictured here - these hold 200ml and the quantities below make two very well sized desserts. You can of course split this recipe into 4, smaller vessels - which would also be quicker to set in the fridge.

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Panna Cotta with Cherry Compote

Yields approx 400ml panna cotta - which you can split between 2x 200ml moulds or 4x 100ml moulds
Makes enough cherry compote to enjoy with other things!

Ingredients 

Cherry compote

• 1 punnet of cherries, pitted - approx 500g

• 50g caster sugar

• 1 tbsp corn starch

• 1 tbsp water

Panna cotta

• 200ml whole milk

• 200ml cream

• 1 tsp vanilla bean paste - or 1 vanilla bean pod if you want to be extra luxe

• 50g caster sugar

• 1 gelatin leaf (I use these ones)

Method 

For the cherry compote

1. Place the cherries in a heavy pan and sprinkle over the sugar and splash of water (2 tbsp)

2. Over a low-medium heat, cook for 12-15 minutes until the cherries have released their juices, have broken down ever so slightly (yet remain intact) and you have a jammy, loose sauce.

3. Make a corn starch slurry by combining the corn starch and water, then quickly pour into the cherries mixing constantly for a moment until combined - you’ll find the compote thickens slightly here.

4. Transfer to a bowl or sterilised jar and allow to cool.

   NB: the cherry compote can be stored in the fridge for a good couple of weeks - excellent in desserts, on oats, on toast etc etc.

   For the panna cotta

1. Lightly oil your moulds with a neutral oil - this will prevent the panna cotta from sticking to the mould later.

2. Heat milk, cream and vanilla until just starting to boil - turn off the heat, cover and let it steep for 5 min. 

3. Add the sugar and return to low heat, stirring until dissolved (around 3 min). While you’re doing that, soak the gelatin leaf in cold water to allow it to bloom - this will prevent the panna cotta from being grainy!  

4. Squeeze out excess water from the gelatin leaf then add directly to the hot milk mixture - stir until dissolved over a low heat. 

5. Pour into your desired vessels and refrigerate for 6 hours or overnight if making two large ones, or 4 hours if making smaller ones.

6. To serve, use a knife to gently and carefully pull the panna cotta away from the mould and break any air seal, letting it drop directly onto a plate.

7. Spoon over a couple of tablespoons of the cherry compote (I serve this chilled but you could also heat the compote if you like).