Image: Joe Kim | Stylist: Tanya Chesney
This panna cotta is like pudding with an adult twist — it features the bold taste of espresso and the sour punch of amaretto-soaked cherries.
- 3 cups 35% cream
- ½ cup granulated sugar
- ½ cup + 2 tbsp chopped good-quality dark chocolate
- 2 tbsp instant espresso powder
- 2 tbsp powdered gelatin
- 3 cups cherries
- 4 tbsp amaretto liqueur
- 1 tbsp freshly squeezed lemon juice
1 In a medium saucepan, combine the cream, sugar, ½ cup of the chocolate and the espresso. Let simmer over medium-high heat for 5 minutes. Remove from the heat and steep for 20 minutes.
2 Meanwhile, pour 6 tablespoons of water into a shallow bowl. Sprinkle the gelatin over the water and let sit for 5 minutes. Stir ½ cup of the chocolate mixture into the bowl. Pour the whole gelatin mixture into the saucepan, stirring slowly to dissolve.
3 Divide the panna cotta evenly among 8 glasses. Carefully place the filled glasses in the refrigerator and chill for at least 4 hours or overnight.
4 Remove the pits from the cherries and slice them into halves or quarters. Combine with the amaretto and lemon juice in a bowl. Cover and chill for 4 hours or overnight.
5 To serve, top each glass with ¼ cup of the soaked cherries and syrup. Garnish with the remaining 2 tablespoons chopped chocolate.
Makes 8 cups.
Tip: Make your own chocolate shavings for your panna cotta by lightly scraping a vegetable peeler over a block of chocolate.