1/4 cup water
2 tsp unflavored gelatin
2 1/4 cup heavy whipping cream
1/2 cup sugar
8oz mascarpone (room temp)
1 vanilla bean or 1 teaspoon vanilla
16 ounces cherries (frozen or fresh, pitted)
1/2 cup granulated sugar
1/2 cup port or red wine
1 tablespoon cornstarch
1 tablespoon lemon juice
Put water in a small bowl. Sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.
Scrape vanilla bean. Place cream, sugar, vanilla bean & seeds in a heavy medium sauce pan. Bring to medium heat then let simmer until sugar dissolves. Remove vanilla bean and remove pan from heat, add the gelatin and whisk until dissolved. Whisk in the mascarpone cheese until everything is blended smoothly.
Ladle into containers. Small martini glasses, ramekins, mason jars. Be creative. Refrigerate 4 hours.
In a medium saucepan, bring the cherries, sugar, and port to a boil over medium-high heat, stirring often. In a small bowl, stir the lemon juice and cornstarch together until smooth. Whisk it into the boiling cherry mixture.
Return to a boil, stirring constantly. You don’t want this sauce to scorch on the bottom.Cook until the liquid has thickened, which should take about 1 more minute.
Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.
When adding the mascarpone, it is very important to have this cheese at room temperature. It is also very important to have the cream off the stove top before adding the mascarpone. I have had a few clients who have tried to rush this recipe and they had the cream at a rolling boil, tossed in the mascarpone and its bad news! The mascarpone will not incorporate nicely instead the butter fat separates and once cooled will create a layer of butter fat on top of your panna cotta
- Prep Time: 10 minutes
- Cook Time: 10 minutes + 3 hour cooling
- Category: Dessert
- Method: Stove Top
- Cuisine: Italian