Millions of you wrote in this week asking me for a dessert to go with the creamy lobster risotto for Father's Day. (OK, maybe thousands of you. Or maybe like a couple anyway). So here it is: Almond Panna Cotta with Glazed Cherries. You didn't think I was gonna leave you in the lurch, did you?
Panna cotta or "cooked cream" is a popular Italian dessert made from cooking milk, cream, sugar, and gelatin. It makes a luxurious dessert for Father's Day or any other special occasion. Be warned: panna cotta's silky texture and rich flavor will make even the manliest of men swoon. He may even say strange things like, "heavenly," "sublime," and "decadent." This is normal. However, if this behavior continues for more than a few hours, don't panic. Turn your television on to the Speed Channel, gently lead your man to the sofa, and seat him there with a Slim Jim and a Coors Light. In a few hours he'll be making sense again.
There are myriad recipes for panna cotta, but I used Helen's (everyone's favorite tartelette). Helen claimed this panna cotta was "easy-peasy," and she wasn't kidding. It took minutes to make, then it was placed in the fridge to set. It's endlessly versatile as well; I added almond extract to mine since almonds and cherries are so lovely together. But feel free to experiment with your own favorite flavors.
So make Dad some panna cotta this weekend. It's much more impressive than a sundae but still has a cherry on top.
Almond Panna Cotta with Glazed Cherries
Makes 4 small servings.
Print recipe only here.
1 cup whole milk
1 cup heavy cream or half and half
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 teaspoons powdered unflavored gelatin bloomed in 2 tablespoons water
3/4 cup fresh pitted cherries
1/2 cup sugar
1/4 teaspoon pure almond extract
1/4 teaspoon orange zest
1/2 teaspoon water or orange juice
In a small saucepan over medium-high, combine milk, cream, and sugar; bring to a boil. Stir in the almond extract. Remove from heat, and let stand for 20 minutes. Pass the mixture through a sieve. Microwave the gelatin for 8 seconds, and stir it in the cream mixture. Divide evenly among 4 small ramekins or other servings dishes. Cover with Saran Wrap, and place in the refrigerator for at least 3 hours.
To make the sauce, combine all ingredients in a small pan over medium-heat high. Bring to a boil, then simmer for about 10 minutes, until the sauce is slightly thickened. Leave at room temperature or refrigerate if making ahead. Just slightly re-heat it before serving, as it will thicken when chilled.
For an alternate presentation, you can flip the panna cotta upside down on a plate and spoon the glazed cherries on top.
Here are more delicious desserts you might like for Father's Day:
Fresh Cherry and Peach Upside-Down Cake
Mini Custards with Limoncello-Spiked Raspberry Sauce
Quick Chocolate-Cinnamon Mousse with Cherries
Strawberry-Rhubarb Sponge Pudding
Can't get enough panna cotta? Then check these out:
- Angela's Saffron Panna Cotta with Rhubarb Marmellata
- Aran's Buttermilk Panna Cotta with Strawberries
- Jen's Espresso Panna Cotta
- Marianna's Orange-Clementine Panna Cotta
- Pille's Panna Cotta with Roasted Rhubarb
- Wendy's Buttermilk Panna Cotta with Blueberries
Save This Page on Del.icio.us