Panna Cotta with Whiskeyed Cherries
This cherries and cream dish is one of my favorite summer desserts. The vanilla flavors in a good quality whiskey will be accented by the vanilla in the cream.
Panna Cotta with Whiskeyed Cherries
Makes 2 small cups of panna cotta.
Ingredients
For the panna cotta:
- ½ cup milk (I use 1%)
- ¾ cup heavy cream
- 1 teaspoon unflavored powdered gelatin
- 3 tablespoons sugar
- ½ teaspoon vanilla
For the cherry compote:
- ½ cup sliced pitted cherries
- 2 teaspoons whiskey
- 1 teaspoon sugar
Instructions
- First, make the panna cotta: In a small saucepan add the milk. Sprinkle the gelatin on top and let it sit for 5 minutes.
- Turn the heat to medium and cook while stirring until the gelatin dissolves. Do not let the milk boil. This should take about 3-5 minutes.
- Add the heavy cream and sugar to the milk and continue cooking while stirring for another 3-5 minutes.
- Once the sugar is dissolved, turn off the heat. Stir in the vanilla. Divide the mixture between two serving dishes. I prefer small wine glasses. Chill the mixture for at least 4 hours or overnight.
- An hour before serving, make the cherry topping by combining all ingredients in a small bowl. Let sit at room temperature. To serve, scoop the cherries on top of the panna cottta.
I am on such a cherry kick… they just scream summer to me. And these look lovely! The perfect light, sweet, post-BBQ dessert. Yum!
[Reply]
I never thought panna cotta cuold be that simple! Looks amazing, I can’t wait to try this on my own sometime soon.
[Reply]
I love the kicked up cherries. What a fun dessert!
[Reply]
Ah, cherries! My favourite stone fruit!
Love it!
[Reply]
Simple, fresh, and beautiful; Sounds like the makings of a fantastic dessert alright.
[Reply]
Oh Christina, this looks SO good! My hubs and I just got back from touring the Maker’s Mark distillery in Kentucky. This would be a perfect follow up to our bourbon tour.
-Rachel
p.s. Thanks for the comment on my blog! I added you to my blog roll so I can keep up with your yummy recipes. I thought you were already on it, but I must have aired out. You’re definitely on their now. I love your blog!
[Reply]
The whiskeyed cherries sound wonderful. Do they keep long, and would one be able to also use them for manhattans and old fashioneds?
[Reply]
Hi D-I’m not sure how long these cherries keep in the whisky because honestly, we gobble them up pretty fast! I bet they would keep in the fridge for a day or two–after that, the alcohol might start dissolving the fruit. I’ve never tried them in Manhattans but they seem like they would be a great substitute for those fake red Maraschino cherries, huh? If you try it, let me know
[Reply]
My gosh! These look incredible.
[Reply]