Desserts/ Flourless Desserts

Cherry Vanilla Panna Cotta

Cherry Vanilla Panna Cotta made with coconut milk and fresh cherries

Creamy delicious Panna Cotta is easier to make than you think. This recipe has a vanilla bean layer and a cherry layer, both made with full fat coconut milk. A dairy free, vegan custard topped with a fresh cherry, you just have to try!!

Cherry Vanilla Panna Cotta Recipe with fresh cherries

What is Panna Cotta?

Served cold, this Italian custard dessert has a cream base that is usually topped with a fruit sauce or caramel syrup.  It can be made in ramekins, small molds, pastry tins, or even glasses. Choose a container that creates a shape when un-molded or serve straight from the mold. Since the custard is not baked and firms when chilled the container doesn’t need to be oven safe.

Dairy Free Cherry Vanilla Panna Cotta

Tips for Removing Custard from the Molds

Gently pull edges away from mold using flat part of fingertips. This will release some of the suction. Invert mold onto serving tray to flip out. If it doesn’t easily fall, you can help with fingers or set mold in a little bit of warm water, only covering the lower portion, open side up for about 10-15 seconds. Then flip onto serving tray. On the other hand if you used a glass mold, just serve directly from the dish!

For this recipe I used 6- 3.5 inch molds. Pouring a vanilla layer in first to set, then adding the cherry layer second to set. Larger mold will result in a smaller number of final Panna Cottas.

Cherry Vanilla Panna Cotta made with fresh cherries

Cherry Vanilla Panna Cotta

Cherry Vanilla Panna Cotta made with coconut milk, vanilla, and fresh cherries. Simple creamy and flavorful custard made in any shape.

Course Dessert
Cuisine French
Keyword cherry, panna cotta, vanilla
Prep Time 15 minutes
Chill Time 4 hours
Servings 6 Panna Cotta
Calories 433 kcal

Ingredients

Vanilla Layer

  • 1 1/2 cups (375 ml) Full Fat Coconut Milk
  • 1/2 cup (100 g) Granulated Sugar
  • 2 packets unflavored gelatin powder about 1/4 ounce each
  • 1 tsp Vanilla extract

Cherry Layer

  • 1 cup (250 ml) Pureed fresh Sweet Cherries pit removed (2 cups fresh cherries should equal one cup puree)
  • 1 1/2 cups (375 ml) Full Fat Coconut Milk
  • 1/2 cup (100 g) Granulated Sugar
  • 2 packets unflavored gelatin powder about 1/4 ounce each
  • 1 tsp Vanilla extract

Instructions

  1. Prepare Mold with a light mist of cooking spray.

Make Vanilla Layer first.

  1. Combine coconut milk, sugar, and gelatin in a medium sauce pan. Give a gently stir with a whisk and let sit for 5 minutes to allow the gelatin to "bloom" (soften).
  2. Heat the mixture over low heat, occasionally stirring until sugar and gelatin are dissolved. (5-10 min) DO NOT bring to a boil.
  3. Remove mixture from heat and stir in the vanilla.
  4. Let cool for about 5 minutes and transfer to a pouring container.
  5. Divide the vanilla liquid evenly amongst the 6 containers filling only halfway.
  6. Refrigerate for at least 2 hrs until the panna cotta is set.

Make the Cherry Layer.

  1. Puree pitted cherries in a blender. (2 cups fresh cherries should equal one cup puree)
  2. Combine coconut milk, sugar, and gelatin in a medium sauce pan. Give a gently stir with a whisk and let sit for 5 minutes to allow the gelatin to "bloom" (soften).
  3. Heat the mixture over low heat, occasionally stirring until sugar and gelatin are dissolved. (5-10 min) DO NOT bring to a boil.
  4. Remove mixture from heat and stir in the cherry puree and vanilla.
  5. Let cool for about 5 minutes and transfer to a pouring container.
  6. Divide the cherry liquid evenly amongst the 6 containers, pouting on top of the set vanilla layer until the mold is full.
  7. Refrigerate for at least 2 hrs until the panna cotta is set.
  8. Remove set Panna Cotta from fridge.
  9. Gently pull custard from edges of mold and invert onto serving dish!
  10. (Sit molds in shallow pan of warm not hot water for 10 seconds if they are not easily removed from molds by fingers.)

Recipe Notes

Top with a sliced cherry and serve cold.

 

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