Morello Cherry Panna Cotta

I love to use seasonal produce in all my recipes in the restaurant and I take pride in using local produce and supporting local businesses. Our sister company, Boxford Suffolk Farms has been in the press recently, thanks to Waitrose choosing them as a supplier for delicious Morello Cherries – the first time in 20 years this variety has been stocked in a UK supermarket. So I thought I would share with you some of ways I make the most of this under-appreciated fruit.

First up, lets learn how to make Cherry panna cotta with cherry compote.

Ingredients - Compote

  • 500-600g Ripe Morello Cherries, Pitted
  • 100ml Water
  • 150g Sugar
  • 100ml Cherry Brandy (optional)

Ingredients - Panna Cotta

  • 540ml double cream
  • 132ml semi-skimmed milk
  • 132ml cherry juice (made in step 1)
  • 120g cater sugar
  • 9g of sheet gelatine
cherry panna cotta


Step 1

  1. 1. Put the cherries in a pan with sugar and water, add the cherry brandy if using. Leave uncovered and simmer gently for 30-40 minutes, stirring occasionally. The cherries should be tender and glossy but still whole, and the juice should be syrupy.
  2. 2. Remove the cherries with a slotted spoon, and take out 132ml juice for the panna cotta.
  3. 3 .Bring the remaining juice back to a simmer, and thicken slightly with corn flour. Simmer for 3 minutes.
  4. 4. Pour over the cherries and store in the fridge where it will keep for a couple of weeks.

Step 2

  1. 1. Soften the gelatine in a little cold water
  2. 2. In a pan, gently head the cream, milk and cherry juice. Be careful not to bring it to the boil. Add the sugar and stir until it’s dissolved.
  3. 3. Squeeze the gelatine to remove the water, and stir it into the pan to dissolve.
  4. 4. Pass the mixture through a fine strainer into a jug and leave it to cool.
  5. 5. Divide the mix into 6 serving glasses, and refrigerate for 4-6 hours.

To serve, spoon some cherry compote onto the panna cotta. TIP: for extra texture, why not crumble some chocolate cookies over the top.


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