Panna Cotta With Cherries and Lemon

Name: Panna Cotta With Cherries and Lemon
Yield: 8 servings
Ingredients: 1 Tbsp. unflavored powdered gelatin; 4¼ cups heavy cream; ⅓ cup sugar; Pinch of kosher salt; ½ vanilla bean, split lengthwise; 1 cup maraschino cherries in syrup; 2 Tbsp. fresh lemon juice; Flaky sea salt; Eight 6-oz. glasses or ramekins

Ignacio Mattos8 servings Source

dessert italian cherry easy

Ingredients

1 Tbsp. unflavored powdered gelatin

4¼ cups heavy cream

⅓ cup sugar

Pinch of kosher salt

½ vanilla bean, split lengthwise

1 cup maraschino cherries in syrup

2 Tbsp. fresh lemon juice

Flaky sea salt

Eight 6-oz. glasses or ramekins

Method

Place 3 Tbsp. cold water in a large bowl and sprinkle gelatin over; let stand until gelatin is softened, 5–10 minutes.

Bring cream, sugar, and salt to a simmer in a medium saucepan over medium-low heat, stirring to dissolve sugar. Scrape in vanilla seeds; add pod. Remove from heat and let sit to infuse cream with vanilla, 15–20 minutes; discard pod.

Pour cream mixture over gelatin and stir until gelatin is completely dissolved. Pour evenly among glasses, then chill panna cotta until set, at least 3 hours.

Just before serving, mix cherries and lemon juice in a medium bowl. Spoon a bit of cherry mixture over each panna cotta and sprinkle with sea salt.

Do Ahead: Panna cotta (without cherry topping) can be made 2 days ahead. Cover and keep chilled.