Panna cotta with cherries
1 serving
10 minutes
Cherry panna cotta is a delicate dessert inspired by Italian traditions but with a unique twist. It features velvety coconut milk that provides creamy softness without heaviness. The lightness comes from erythritol, while cherries add fruity freshness and a subtle tartness. The history of panna cotta traces back to Northern Italy, where this dessert emerged as a way to use leftover milk. In its modern version, it has become a versatile dish for lightly concluding dinner or festive gatherings. Preparation involves gently heating the milk, dissolving gelatin, and cooling it to perfection. The cherry sauce completes the composition, creating a balance of sweet and refreshing flavors. This dessert is perfect for both an elegant treat and a cozy evening with a cup of tea.
1
Soak the gelatin in cold water and let it sit for 10 minutes.
- Gelatin: 7 g
- Water: 6 tablespoons
2
Heat the coconut milk over medium heat.
- Coconut milk: 200 ml
3
After 2-3 minutes, add erythritol (or sugar) and stir.
- Erythritol: 1 teaspoon
4
Chop the cherry finely.
- Sweet cherry: 6 pieces
5
Send to a dry hot skillet.
6
Stir after 5 minutes, then remove from heat after another minute.
7
Once the milk is heated, add gelatin.
- Gelatin: 7 g
8
Stir until the gelatin is completely dissolved.
9
Once the milk is heated to 70–80 degrees, remove from heat and pour into a convenient container. Place in the refrigerator for 2 hours.
- Coconut milk: 200 ml
10
After 2 hours, take the almost ready panna cotta out of the fridge.
11
Top with cherry sauce and serve.