The delicate essence of cherries is on fine display in this sophisticated dessert. Understated and subtle, the luscious custard is a perfect base for the explosion of sweet, nutty texture on top.
Recipe by Saadiyah Hendricks find Saadiyah on Instagram @sadiesbubbleofyum
For the cherry-infused panna cotta, you will need:
- 1 cup pitted and halved Cherry Time™ cherries
- 3 cups cream 1 cup full-cream milk
- 3/4 cups castor sugar
- 1 tsp vanilla essence or the seeds from 1 vanilla pod
- 1 tbsp gelatine dissolved in 1/3 cup boiling water
For the topping, you will need:
- ¼ cup pitted and halved Cherry Time™ cherries
- ¼ cup desiccated coconut
- 200g caster sugar
To garnish: Fresh Cherry Time™ cherries
- For the panna cotta, place all the ingredients except the gelatine and cherries in a medium saucepan and bring to the boil on medium heat.
- Remove from heat, whisk in the dissolved gelatine and then 1 cup of cherries, gently pounding the cherries for 2-3 minutes, allowing the fruit to infuse into the milk.
- Strain to remove cherry pieces and pour into individual dishes or moulds and allow to cool completely before placing in the fridge overnight to set.
- To make the topping, preheat the oven to 180°C. Spread the coconut on a baking tray and place in the oven for 5 minutes or until lightly toasted. Remove and allow to cool while preparing the toffee. For the toffee, place the sugar in a saucepan on medium heat and allow to melt, stirring to distribute the heat evenly. Once the sugar has dissolved and turned amber, remove from the heat and stir in the ¼ cup cherries. Quickly pour the cherry toffee onto a silicone mat and spread it out using an offset spatula.
- Sprinkle the coconut over the spread toffee and allow to cool completely.
- Once cool, break the toffee into shards by tapping with a sharp knife. When ready to serve, decorate the panna cotta with toffee shards and fresh cherries.