Cherry Panna Cotta

With the festival season approaching, we all look for several ideas to entertain our guests.

Desserts are the all time favourites of our Mehman Nawazi and traditional sweets are the most popular ones.

Though it’s true that nothing can replace Indian sweets, fresh ideas always bring a welcome change.

So for Raksha Bandhan, serve this classic, creamy, and silky Cherry Panna Cotta.
This ultimate, sophisticated and luxurious dessert will surely wow your guests.

You can make this in advance and it is very easy to make.You can choose the topping as per your liking.

Panna Cotta is a creamy Italian custard thats enjoyed cold.

Its traditionally set with gelatin but if we want to make this vegetarian we can use Agar Agar as well.

You can serve this in individual glasses,or any mould which can be inverted into a plate.

Making of Panna Cotta.


1/2 cup milk

1 pack /envelope of gelatin.(unflavoured)

1.5 cups heavy cream

1/4 cup sugar

1 tsp vanilla extract.

1/4 tsp salt

For Cherry Jelly

3/4 tsp of gelatin envelope.

1/4 cup water

1 cup fresh cherries cut in to pieces.

1/4 cup sugar

3 tsp lemon juice.


first we will bloom the Gelatin.

In a pan combine 1.5 tsp of Gelatin with the milk and let it stand for 5 minutes.

Set the pan over medium heat and stir frequently for 5 -7 minutes. Remove the mixture from the heat.

Add the heavy cream,sugar,vanilla and salt and stir for another 4-5 minutes till sugar dissolves.

Pour mixture in glasses or moulds. Let it cool for 15 minutes at room temp.Chill for 4-5 hours.

For making Cherry jelly in a pan ,combine the 3/4 tsp of gelatinwith water and let it bloom for 5 minutes.

Add Cherries,sugar and lemon juice.Simmer for 5 minutes,until the sugar is dissolved.

Let the jelly cool to room temp before pouring on Panna Cotta.

If the liquid is hot ,you will melt the panna cotta .

Refrigerate for another 2-3 hours.

Serve and enjoy.


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