Silky, gently sweet panna cotta infused with floral honey and a whisper of sea salt. A smooth, creamy texture contrasts with a bright, slightly tart cherry compote. Crisp chopped pistachios add a nutty crunch and visual appeal. Serve chilled as an elegant finish to dinner parties or a refined weekend dessert.
Ingredients
- Heavy cream (2 cups / 480 ml)
- Whole milk (1/2 cup / 120 ml)
- Honey (3 tbsp / 45 g)
- Unflavored gelatin (1 packet / about 2 1/4 tsp)
- Cold water (3 tbsp) for blooming gelatin
- Vanilla extract (1 tsp)
- Sea salt (1/4 tsp, plus a pinch for finishing)
- Fresh or frozen cherries, pitted (2 cups / ~300 g)
- Granulated sugar (1/4 cup / 50 g) for compote
- Lemon juice (1 tbsp)
- Chopped pistachios (1/4 cup / 30 g), toasted if desired
- Optional: fresh mint leaves for garnish
Instructions
- Sprinkle the gelatin evenly over the cold water in a small bowl; let it bloom while you warm the cream mixture, about 5 minutes.
- In a saucepan over medium heat, combine heavy cream, milk, and honey. Warm gently until steam rises and honey is dissolved, but do not boil, about 4–5 minutes.
- Remove from heat, stir in vanilla and sea salt, then whisk in the bloomed gelatin until fully dissolved and smooth.
- Let the mixture cool for 5–8 minutes, then divide into 4 to 6 serving glasses or ramekins. Cover and refrigerate until set, at least 4 hours or overnight.
- While panna cotta chills, make the cherry compote: place cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the cherries release juices and the mixture thickens slightly, about 8–10 minutes.
- Remove compote from heat and let cool to room temperature; it will thicken more as it cools. If you prefer a smoother compote, mash lightly with a spoon.
- To serve, spoon cherry compote over each set panna cotta. Sprinkle with chopped pistachios and a tiny pinch of sea salt to balance sweetness.
- Garnish with mint leaves if using. Serve chilled straight from the refrigerator; unmolding is optional—if unmolding, dip ramekins briefly in hot water and invert onto plates.
Tips or Variations
- Substitute maple syrup for honey for a deeper flavor, or use mixed stone fruits for the compote when cherries are out of season.