When I was buying the first pack of this season’s wild cherries, I was planning to make so many things. Plenty of ideas were there in my mind, and, yes, making ‘Panna Cotta’ was one of them. Delicately flavoured, this Panna Cotta is a fancy one! This is something what you can serve with pride. I’m quite satisfied to develop this new recipe of a finer dessert, what is quite eye soothing and gorgeous by its own look. The bites of chocolate chips, with a hint of cinnamon, followed by the flavour of cherries and the smoothness of coffee-cream layer will take you to the next level of happiness. Try this with fresh cherries and don’t forget to tell me your experience! 🙂
Coffee Cherry Panna Cotta
For Coffee Panna Cotta
- Fresh Cream- 200ml (I used Amul Cream)
- Water- ¼ cup
- Gelatin- 1½ tbsp (I used Solar’s Instant Gelatin)
- Caster sugar/white powdered sugar- 3 tbsp
- Instant coffee powder- 1 tbsp
- Vanilla extract- 1 tsp
For the Cherry glaze
- Pitted cherries- 1 cup
- A pinch of cinnamon powder (optional)
- Gelatin- 1 tsp
- Water- 2 tbsp
- Chocolate chips- for sprinkling on top (optional)
Making of Coffee Panna Cotta
Mix gelatin with water (the water I used was in room temperature), stir well to make a lump free mixture. Keep aside for 10 minutes. Add cream and sugar in a bowl. On low heat stir until hot, no need to boil the cream. Remove from heat, add the gelatin mixture and coffee into this. Mix and stir very well, no lump should be there. Add in vanilla extract. Mix well. Pour the coffee mixture equally into the four ramekins or serving bowls whatever you are using. Wrap the top with cling film, and refrigerate for at least 3-4 hours. As I used instant gelatin, it was set within 30 minutes.
Making of Cherry glaze
For the glaze grind cherries using a mixer until smooth. Mix gelatin with water, stir well to make lump free. Keep aside for 10 minutes. Pour the dissolved gelatin into mixer, and grind further until a smooth lump free mixture forms. Mix in cinnamon powder if using. Pour this glaze equally into four portions, on the top of the Coffee Panna Cotta, spread evenly and carefully with the help of a spoon. Now sprinkle some chocolate chips on top.
Make sure that you need to chill the ‘Coffee Panna Cotta’ minimum for 4 hours before pouring the glaze on top if you are not using instant gelatin.
Refrigerate for next 4-5 hours.
Serve these beauties cold.
Use Agar agar instead of Gelatin in the same quantity for a vegetarian version.