Panna Cotta is fast becoming a classic, as it works well with so many flavours.
It’s really simple to make. Just heat the cream and flavourings, add gelatine, and pour into the moulds to set. If you don’t fancy using moulds, just make it in the serving glass.
Poached seasonal fruit is the perfect accompaniment, and as Christmas means cherries, that’s my choice.
Christmas Panna Cotta with Spiced Cherries
Print RecipeIngredients
- 750ml thick cream
- 250ml milk
- 150g caster sugar
- 3 x 5g sheets gelatin ( titanium)
- 1/2 tsp ground cinnamon
- ½ tsp grated nutmeg
- 8 cardamon pods, bruised
- 1/2 tsp vanilla paste
- peel from 1/2 lemon
- Spiced Cherries
- 250g caster sugar
- 250ml red wine
- 1 cinnamon stick
- 1 vanilla bean, split
- peel from half an orange
- peel from half a lemon
- 500g fresh or frozen cherries, pitted (fresh figs are a great alternative)
Instructions
Panna cotta
Place the cream, milk, sugar and spices in a saucepan over medium heat and just bring to simmering point, stirring occasionally. Remove from heat and allow the flavours to infuse for about 30 minutes.
Soften the gelatine leaves in cold water, then wring out the excess water and stir into the warm cream mixture.
Pass through a fine sieve lined with a chux towel or cheesecloth.
Pour into the dariole moulds.Cover and refrigerate for 4-6 hours until set.
Spiced Cherries
Place all the ingredients except the cherries in a saucepan, stir over low heat to dissolve the sugar. Bring to the boil and simmer for 10 minutes.
Strain the syrup into a bowl and add the cherries. Allow to cool.
To serve
Dip the base of each panna cotta mould into warm water for 1-2 seconds, invert onto serving plate and serve with the cherry compote.
