Cherry Panna Cotta

A simple yet impressive summer dessert from Executive Chef Stuart Klassen, Delta Grand Okanagan Resort.


Cherry Panna Cotta



  • 7 Sheets Gelatin, or 2 x ¼oz envelopes gelatin powder
  • ¾ Cup Cherry juice (use a juicer or purée & strain)
  • 1 Cup Whipping cream (33%)
  • 1 Cup Milk (2%)
  • ½ Cup Sugar

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  • STEP 1

    For the Panna Cotta

    1. Set gelatin to bloom in cherry juice.

    2. Simmer cream, milk and sugar over medium heat. Add the cherry and gelatin mixture, stir until gelatin is dissolved.

    3. Pour mixture into 12 2-ounce ramekins. Refrigerate until firm, approximately 6 hours.

    4. To unmold, run a paring knife gently around the outside of the panna cotta, turn upside down and pop out.

  • STEP 2

    Cherry Compote (optional)

    • 1 lb Pitted cherries 
    • 6 Tbsp Sugar

    1. Mix all ingredients together in a mixing bowl.

    2. Transfer mixture to a baking dish and put in a 350F oven until cherries are soft and sugar is dissolved thoroughly. Cool and keep aside.