Traditional recipes

Pink Peppercorn Panna Cotta with Macerated Cherries

Pink Peppercorn Panna Cotta with Macerated Cherries


  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons pink peppercorns, crushed
  • 2 1/2 teaspoons unflavored gelatin
  • 1 teaspoon vanilla extract
  • Nonstick vegetable oil spray
  • 12 ounces fresh cherries, pitted, halved, or frozen, thawed
  • 1/4 teaspoon freshly ground black pepper

Recipe Preparation

  • Bring cream, 3/4 cup milk, 3/4 cup sugar, and peppercorns to a boil in a large saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep for 10 minutes.

  • Meanwhile, pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes. Set a strainer over a large pitcher. Bring cream mixture just to a simmer. Add softened gelatin and vanilla; whisk until gelatin dissolves. Let stand for 5 minutes. Pour through strainer into pitcher.

  • Coat ramekins with nonstick spray. Divide peppercorn mixture among ramekins. Cover and chill until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

  • Stir cherries, remaining 2 tablespoons sugar, and pepper in a medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 15 minutes.

  • Invert panna cottas onto plates. Spoon some of cherry mixture over each.

Recipe by Chris Cosentino of Incanto in San Francisco CA,

Nutritional Content

One serving contains: Calories (kcal) 378.4 %Calories from Fat 70.9 Fat (g) 29.8 Saturated Fat (g)18.4 Cholesterol (mg) 109.3 Carbohydrates (g) 26.6 Dietary Fiber (g) 1.0 Total Sugars (g) 22.8 Net Carbs (g) 25.7 Protein (g) 3.3 Sodium (mg) 42.5Reviews Section

Watch the video: Panna Cotta with Blackberry Brandy Sauce (October 2021).