| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 4 hr 35 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 4 hr 35 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4-ounce packet unflavored gelatin
- 1/3 cup sugar
- 1 cup half-and-half
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 6 cups pitted cherries (about 2 1/2 pounds whole cherries)
- 3 cups sugar
- 1 thin slice peeled ginger
- 1 star anise pod (optional)
- Juice of 2 lemons
- 2 teaspoons vanilla extract
- Chopped toasted almonds, for sprinkling (optional)
Instructions
- Make the panna cotta: Fill a liquid measuring cup or small bowl with 1/2 cup cold water; sprinkle the gelatin on top and let stand 5 minutes.
- Heat the sugar and half-and-half in a small saucepan over medium heat, whisking to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine-mesh sieve into a large liquid measuring cup or bowl. Let cool to room temperature, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours.
- Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temperature until juicy, about 4 hours.
- Add the ginger and star anise to the cherry mixture and bring to a boil over medium-high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy, about 30 minutes. Stir in the lemon juice and vanilla extract and cook 2 to 3 more minutes; remove from the heat and let cool completely. (Refrigerate any leftover compote in an airtight container for up to 1 month.) Spoon on top of the panna cotta and sprinkle with almonds.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 657 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 5 g |
| Sugar | 140 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 108 mg |
| Serving Size | 1 of 6 servings |
| Calories | 657 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 5 g |
| Sugar | 140 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 108 mg |
Reviews
This is a quick and easy recipe however note that the almond essence overpowers the entire dessert. Omit it and substitute with more vanilla essence or vanilla paste. I wonder if anyone from FN Magazine tasted this – the almond essence really spoils it.
i thought the flavor was there it is not a basic panna cotta, this is one that has some flavor to it, i did not have butter milk on hand so i made my own with campelle greek yogurt (black cherry and milk so that tuned out great. and the black cherry gave it a little extra kick.
The technique for the panna cotta worked well for texture, but the almond extract dominated the result which had a strong flavor of medicine. Additionally, the cherries were overdone and leathery even though I shaved five minutes off the cook time. Seemed like a good idea, but the flavors and instructions were quite off.