I’ve seen so many pictures of panna cotta lately. Not to mention that everyone makes a panna cotta when they have to do a dessert on Top Chef. Lol.So, I decided to give it a try too. That creamy texture looks so inviting.
I made Vanilla Panna Cotta Cups with a Cherry Gelee topped with Thyme Roasted Cherries that were drizzled with Original Balsamic Vinegar. Adding balsamic to fruit before roasting completely brings out the sweetness and deliciousness of them.
Simply place the pitted and halved cherries in a bowl with thyme and drizzle the balsamic on top. Give it a quick toss and spread them out onto a baking sheet. They only take a few minutes to bake before all of their sweet juices begin to emerge.
After they cool, place them on top of the Panna Cotta Cups. So delicious!
This is also my submission for the Original Balsamic Vinegar Contest. It really is a great vinegar that I plan to use in so many dishes!
Recipe:
Panna Cotta:
1/2 cup heavy cream
1 cup milk
1/4 cup sugar
1/2 tsp vanilla
2 tbsp water
1 1/2 tsp gelatin
Gelee:
4 cherries, pitted
3/4 cup water
1 Tbsp water
1 tsp gelatin
1 tbsp sugar
Roasted Cherries:
1 cup cherries, halved & pitted
1 tsp brown sugar
3 tbsp Original Balsamic
3-4 thyme sprigs
Panna Cotta:
Place water in a small dish. Sprinkle gelatin on top. Let it bloom for 5 minutes.
In a pot add milk, cream, sugar and vanilla. Bring to a simmer, then take it off of the heat and stir in bloomed gelatin.
Divide between 3 glass jars. Place in the refrigerator overnight.
The next day prepare the gelee. In a small dish place 1 tablespoon of water. Sprinkle gelatin on top. Set aside. In a small pot, add the 4 cherries, water, and sugar. Cook until cherries are tender. Remove from heat. Take the cherries and out and stir in the gelatin. Divide Gelee between the 3 Panna Cotta jars. Refrigerate for 1-2 hours or until set.
Cherries:
Place halved pitted cherries in a bowl. Add brown sugar and vinegar. Toss until coated. Pour into a parchment lined baking sheet. Add thyme sprigs. Bake in a 400 degree oven for 15-20 minutes. Remove and cool. Top each Panna Cotta with the cherries.
