Tested till perfect Cherry Panna Cotta

Cherry Panna Cotta

This version uses handy jarred cherries.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 jar (19 oz/540 mL) 1jar (19 oz/540 mL)sour cherries in syrup
  • 1 cup 1cupmilk
  • 4 tsp 4tspunflavoured gelatin
  • 2 cups 2cupswhipping cream
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tsp 1tspvanilla
  • 1 dash 1dashalmond extract
  • 2/3 cup 2/3cupruby port
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Reserving juice, drain cherries in sieve set over bowl, pressing lightly and shaking sieve occasionally.

Meanwhile, pour 1/4 cup (50 mL) of the milk into large bowl. Sprinkle with gelatin; let stand for 5 minutes to soften.

Meanwhile, in saucepan, stir together remaining milk, cream and sugar; heat until steaming and sugar is dissolved. Pour into gelatin mixture, stirring until completely dissolved. Stir in vanilla and almond extract. Refrigerate or set over larger bowl of ice cubes and water until cold and thickened to consistency of raw egg whites, stirring often. Strain into large spouted measuring cup.

Rinse eight 3-inch (125 mL) ramekins or moulds with cold water; place on tray. Arrange all but 1/2 cup (125 mL) cherries evenly in ramekins, reserving remainder for sauce. Pour in cream mixture. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

In small saucepan, combine reserved cherry juice with Port; bring to boil over high heat and boil until syrupy and reduced to about 1/2 cup (125 mL), about 5 minutes. Let cool. Add reserved cherries. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Unmould panna cottas into chilled shallow bowls; drizzle port syrup around each.

Nutritional Information Per serving: about

cal 341 pro 4g total fat 22g sat. fat 13g
carb 32g fibre 1g chol 79mg sodium 43mg

% RDI:

calcium 8 iron 7 vit A 26 vit C 3
folate 4
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