Panna cotta with cherries and lemon, the cake to the perfect spoon, soft, greedy, with seasonal fruit and elegant. The panna cotta is a sweet Italian dishes that I have always found it a bit’ trivial, especially when it is submerged by 'topping’ industrial-based chocolate sauce, caramel or strawberry as happens in most restaurants. This panna cotta but has that certain something of detail that fascinates: first of all has the fresh taste of lemon, It is accompanied by a frost a soft and delicious cherries and is fringed by many caramelized and luscious cherries with their syrup. Overall, the taste too sweet and always a little’ heavy the panna cotta is mitigated and exalted by the freshness of lemon and the acidity of the cherries (I used those dark and thick, and even the cherries would be perfect). Since we are in the season of cherries you might try, even if you can follow the same recipe using other fruits like strawberries, apricots or prunes. If you love the panna cotta from the particular taste, also check out the panna cotta with caramelized pears Porto or that, refined and elegant, at white chocolate and passion fruit. At this point, you just need to have a look at all my RECIPES WITH CHERRIES. Have a good day!
PANNA COTTA WITH CHERRIES AND LEMONPrint This
- FOR PANNA COTTA:
- 350 ml of cream
- 100 ml whole milk
- 7 grams of gelatin
- 100 grams of sugar
- grated rind of half a lemon, organic
- FOR FROST CHERRY:
- 150 milliliters of cherry juice
- 15 grams of cornstarch or flour 00
- 20 grams of sugar
- FOR CHERRIES CARAMELIZED:
- 150 grams of cherries
- 30 grams of sugar
- 1 tablespoon of lemon juice
To freeze cherries, denocciolare cherries and whip. Pass the juice through a sieve to remove bits of peel. Mix the cornstarch and sugar and add the cherry juice, stirring until the dust shall not be loosed, then bring the mixture to a boil and cook, stirring constantly, for 2-3 minutes until the chill of cherries you will not thickened. Pour the cold cherries on the bottom of each bowl and allow to cool completely, first at room temperature and then in a refrigerator.
For the panna cotta with lemon, put the gelatine in cold water for 15 minutes. Meanwhile, pour in the milk caasseruola, the cream, sugar and grated lemon rind. Bring the liquid to a boil, turn off the heat and add the gelatin. Stir for a few minutes until the gelatin is not dissolved completely. Strain the cooked cream to remove the lemon zest and let cool panna cotta until it reached room temperature.
Pour the cooked cream into cups above the frost now cold cherries and clotted. Place the cups in the refrigerator again.
For the caramelized cherries, denocciolare cherries, put them in a pan, add sugar and lemon juice and cook over low heat for 10 minutes, until the cherries will not be a bit’ wilted have not formed a thick syrup. Allow to cool completely and, When the panna cotta will clotted, garnish with candied cherries and their syrup. Garnish the panna cotta with lemon and cherries with a fresh cherry and serve immediately. Bon appétit!