Friday, May 25, 2012

Vanilla Panna Cotta with Port-Balsamic Glazed Cherries


For the vanilla panna cotta:
  • 1 cup milk
  • 1 packet unflavored gelatin
  • 2 cups whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • Canola oil
For the cherry sauce:
  • 1 pound frozen cherries
  • 3/4 cup Ruby Port
  • 1/2 cup sugar
  • 2 tablespoons balsamic vinegar


To make the panna cotta:
  • Brush six 3/4-cup custard cups with canola oil (If you're serving the panna cotta directly in the cup, then skip this step). Pour milk into medium bowl, sprinkle gelatin over the milk, let it sit for about 5 minutes, until gelatin softens.
  • Stir cream and sugar in a heavy medium saucepan over medium heat until the sugar dissolves. Bring to boil; remove from heat. Add cream mixture into milk-gelatin mixture, stir to dissolve. Stir in vanilla. Working in 2 batches, transfer the mixture into a blender and use only 3 on/off turns to fully blend the mixture. Divide the mixture evenly among the custard cups. Cover and chill at least overnight (up to 2 days)
To make cherry sauce:
  • Stir cherries, sugar, port and balsamic vinegar in a large heavy saucepan over high heat until the sugar dissolves. Bring to boil; reduce to medium and continue cooking until the sauce thickens and coat the back of the spoon. Remove from the heat, and cool down to room temperature.
  • Release each panna cotta onto a plate, shake gently to dislodge. Spoon cherries and sauce onto the panna cotta and serve.

Recipe is adapted from


  1. Looks absolutely Yummylicious !!


  2. Yum! Love the fruity flavor on top...Just what I am looking for in a weekend dessert. Thank you for sharing.

  3. I've prepared a panna cotta before, but this looks much better than mine. Good job!

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