Panna Cotta with Cherry and Orange Compote

A classic Italian dessert with a tangy cherry and orange compote
Panna Cotta with Cherry and Orange Compote
ITP Images
Panna Cotta with Cherry and Orange Compote
January 22, 2019
Level Intermediate
Preparation Time 20 minutes
Cooking Time 1 hour 30 minutes
Serves 4


PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana

INGREDIENTS

For the panna cotta

400ml cream
70g spinneysFOOD Extra Fine Caster Sugar
½ vanilla pod
120g egg whites (from about 4 spinneysFOOD Organic Free Range Eggs)

For the cherry and orange compote

250g spinneysFOOD Cherries, pitted
80ml spinneysFOOD Smooth Orange Juice
Zest of ½ orange
1 tbsp rosewater
1 spinneysFOOD Cinnamon Stick
4 tbsp spinneysFOOD Extra Fine Caster Sugar
spinneysFOOD Super Fine Icing Sugar, for dusting
spinneysFOOD Cherries
Orange segments

METHOD

  • 1

    To make the panna cotta, preheat the oven to 140°C, gas mark 1. Heat together the cream, sugar and vanilla pod in a small saucepan and bring to a simmer. Remove from the heat and take out the vanilla pod. Use a sieve to strain the egg whites into the warm cream mixture. Mix with a fork but take care not to create foam or bubbles. Pour the mixture into 4 greased ramekins. Place the ramekins into a deep baking pan and pour boiling water around the ramekins until the level reaches ¾ of their height. Place in the oven and bake for 1 hour and 15 minutes. Remove from the oven and leave to cool before covering each ramekin with cling film. Place them in the fridge for at least 4 hours or overnight. To unmould the panna cottas, run a sharp, hot knife along the sides of the ramekins and turn each one out onto a dessert plate

  • 2

    To make the cherry and orange compote, place all the ingredients in a small saucepan and bring to a boil on medium heat. Cook for about 5 minutes until the cherries are soft, then remove the cherries with a slotted spoon. Cook the liquid until it reduces to a syrup and add the cherries back to the saucepan. Mix well. This compote can be stored in the fridge until needed

  • 3

    To serve, drizzle the cherry and orange compote over the panna cottas and dust with icing sugar. Garnish with fresh cherries and orange segments

NOTES

When it comes to cherries, look out for a pliant stem, which is a great indicator of freshness!

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