Cherry Bottom Panna Cotta
If you were the kid that liked the yogurt with the fruit on the bottom, this is your lucky, lucky day!
Ingredients
3/4 teaspoon unflavored gelatin powder
3/4 cup Mexican crema
1/4 cup coconut milk
1/4 cup sugar
1/2 teaspoon almond extract
12 Luxardo (Amarena or Marasca) cherries in syrup
Crumbled biscotti, for garnish
Instructions
To bloom the powdered gelatin, place a tablespoon of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water and let the mixture stand for 5 minutes.
Combine crema, coconut milk, and sugar in a pot over medium heat. Bring to a low simmer and remove from the heat. Stir in bloomed gelatin and whisk well until gelatin is completely incorporated and smooth. Stir in the extract.
Spoon 3-4 cherries into a glass dessert dish. Pour half of the panna cotta mixture over the cherries. Repeat to fill a second dessert dish. Refrigerate for at least 2 hours.
To serve, garnish with crumbled biscotti and cherries.
Cherry Bottom Panna Cotta
Ingredients
Instructions
- To bloom the powdered gelatin, place a tablespoon of cold water in a shallow bowl. Sprinkle the gelatin evenly over the top of the water and let the mixture stand for 5 minutes.
- Combine crema, coconut milk, and sugar in a pot over medium heat. Bring to a low simmer and remove from the heat. Stir in bloomed gelatin and whisk well until gelatin is completely incorporated and smooth. Stir in the extract.
- Spoon 3-4 cherries into a glass dessert dish. Pour half of the panna cotta mixture over the cherries. Repeat to fill a second dessert dish. Refrigerate for at least 2 hours.
- To serve, garnish with crumbled biscotti and cherries.
Check out some of my other creations:
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