The Best of Fine Cooking — Real Italian 2017

classic panna cotta with brandied cherry sauce

Light and simple, panna cotta is all about texture. It should be a bit wobbly on the plate and then melt quickly in your mouth.

The sauce is inspired by the classic cherry cheesecake topping. The brandy is subtle but adds a bit of depth and sophistication.

Serves 6

FoR The SAuce

12 oz. (about 21/2 cups) fresh or

frozen sweet cherries

1/4 cup brandy

3 Tbs. granulated sugar

2 Tbs. plus 1 tsp. fresh lemon juice

pinch of table salt

11/2 tsp. cornstarch

1 tsp. pure vanilla extract

FoR The pANNA coTTA

cooking spray

3 cups half-and-half

2 tsp. unflavored powdered gelatin

1/3 cup granulated sugar

1 tsp. pure vanilla extract

pinch of table salt

mAke The SAuce

If using fresh cherries, pit and halve them. If

using frozen, thaw, drain, and halve them.

In a 2-quart saucepan, whisk together the

brandy, sugar, lemon juice, and salt. Stir in the

cherries. Bring to a boil over medium heat,

stirring occasionally. Reduce to a simmer and

cook until the liquid thickens enough to coat

the back of a spoon, about 5 minutes.

In a small bowl, stir the cornstarch with

1 tsp. water. add to the cherry sauce and cook

until thickened, about 2 minutes. Remove

from the heat and stir in the vanilla. let cool to

room temperature. If the sauce thickens dur-

ing cooling, stir in water, 1 tsp. at a time, until it

reaches your desired consistency.

mAke The pANNA coTTAS

lightly spray six 6- to 8-oz. ramekins, small

bowls, or pastry molds with cooking spray.

Put 11/2 cups of the half-and-half in a

2-quart saucepan and sprinkle with the gela-

tin. allow the gelatin to soften for about 5 min-

utes. Place the saucepan over low heat and

whisk in the sugar until the gelatin and sugar

are completely dissolved, 2 to 3 minutes. Rub

a little between your fingers to check. (avoid

simmering, which destroys the gelatin’s thick-

ening ability; if you see bubbles, remove from

the heat and let it cool.)

Off the heat, whisk in the remaining

11/2 cups half-and-half, the vanilla, and salt.

Transfer the mixture to a large measuring

cup and divide among the prepared ramekins.

cover loosely with plastic wrap. Refrigerate

until set, 1 to 2 hours.

Serve the panna cottas in their ramekins, or

unmold: moisten six serving plates with a little

warm water (this makes it easier to center the

panna cottas). loosen the edges of a panna

cotta with a fingertip, then slowly invert it onto

a plate. gently jiggle the ramekin side to side

until the panna cotta slips out. lift the rame-

kin, reposition the panna cotta on the plate, if

needed, and pat the plate dry. Serve, chilled

for a firm panna cotta or at room temperature

for a softer one, with the sauce.

make ahead:

The sauce can be covered and refrigerated

for up to 1 week. The panna cottas can be

made 1 day ahead and refrigerated, covered.

To make the

panna cotta

vegetarian,

you can use

vegan gelatin in

place of regular

gelatin.

desserts

84 Real ITalIan 2017