Vanilla Buttermilk Panna Cotta With Roasted Cherries – a delicious recipe with Cotta, heavy cream, granulated sugar, vanilla bean, agar powder, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the cream, sugar, vanilla bean pod and seeds and agar in a medium-sized saucepan over medium heat and, whisking very gently, cook for about 7 minutes, until the sugar dissolves and the mixture comes to a boil. Remove from the heat. Whisk in the buttermilk.
2
Ladle the mixture into 6 (6-ounce) ramekins. Cover loosely with plastic wrap and refrigerate for 2 hours, until set.
3
Meanwhile, to roast the cherries, preheat the oven to 325u00b0F. Line a sheet pan with a Silpat or parchment paper.
4
Split each cherry roughly in half with your thumbs, and remove and discard the pits. Spread the pitted cherries out on the prepared pan.
5
Sprinkle the cherries with the demerara sugar and roast for 30 minutes, or until the cherry skins begin to wrinkle, but the fruit is still somewhat firm. Let cool.
6
To assemble, top each panna cotta with about 1 tablespoon of the fruit and serve immediately.
1165
kcal
Calories
103
g
Fat
47
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Panna Cotta, 1 1/4 cups heavy cream, 2/3 cup granulated sugar, 1 vanilla bean, split, seeds and pod reserved, and more.
Yes, Vanilla Buttermilk Panna Cotta With Roasted Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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