Vanilla Bean + Honey Panna Cotta with Cherries

BY CASSANDRA HAMMERSTONE

December 2023

Panna cotta was one of the first ‘no bake’ desserts I learned to make. It's perfect for entertaining, especially when you want to end the evening with a light and elegant bite. It comes together easily on the stovetop in under 15 minutes, and you can make it days ahead in easy-to-store and easy-to-serve individual portions.

Panna cotta is not a custard. Based on its appearance, you may expect it to be in the family of crème brulee or flan – it is not; there is no egg component to this dessert. Instead, it gains stability from gelatin, yet it’s not anything like Jell-o. The rich, sweet cream is luscious, smooth and silky – and you can infuse it with anything you like. Here, I’m highlighting the delicate flavors of vanilla bean and honey.

First, bloom the gelatin by sprinkling it over the cold milk. Let it stand for at least five minutes. It’s ready when the gelatin has hydrated and begins to expand.

If you have never worked with vanilla beans before, they can look intimidating, but it’s surprisingly easy to get inside them. Use the tip of a very sharp knife to split the vanilla bean lengthwise, then use that same knife to scrape out the plentiful seeds and set them aside. Don’t throw away the pod: you can bury it in a small jarful of sugar for vanilla sugar, or add it to a small container or vodka or bourbon to make vanilla extract.

Don’t throw away the vanilla pod: you can bury it in a small jarful of sugar for vanilla sugar, or add it to a small container or vodka or bourbon to make vanilla extract.

Once the gelatin has bloomed, pour the milk into a medium saucepan and stir continuously over low heat until the gelatin fully dissolves. Then, add in the vanilla bean seeds and salt.

When you choose a more complex honey, like Tupelo, Acacia or Orange Blossom - especially if it's raw honey and local to where you live - you'll add subtle floral notes alongside the complexities of the vanilla bean.

Pour in the cream and honey and stir continuously until the honey fully dissolves. It’s important to heat the mixture until its quite hot, but not simmering or boiling. If the temperature is raised over a simmer, you run the risk of the gelatin not setting and the texture of the cream will suffer.

Opt for a good quality honey. This is not the time for the honey in the bottle shaped like a bear. When you choose a more complex honey, like Tupelo, Acacia or Orange Blossom - especially if it's raw honey and local to where you live - you'll add subtle floral notes alongside the complexities of the vanilla bean.

Pour the heated mixture into small glasses, dessert cups or ramekins. Since the panna cotta will be very hot, it's best to use sturdy, heat safe glassware or stoneware, as anything more delicate will break. Let them cool uncovered for about 15 minutes, then cover loosely with plastic wrap and set in the fridge where they can sit undisturbed for up to six hours, but best overnight.

I’m topping the panna cotta with a fruit compote made from frozen dark sweet cherries. Begin by adding 8 ounces of frozen cherries (or any fruit you like) with a tablespoon of sugar to a small saucepan over low to medium heat until the cherries defrost and begin to simmer in their juices. Adjust the sugar if more is needed. Cook until the cherries begin to fall apart, but still have texture. Cool on the stovetop, then pour into a heat-safe storage container and refrigerate. The compote will thicken slightly as it chills.

Panna cotta is traditionally served molded into ramekins then turned out onto a plate, like flan. If you prefer this presentation, you can put them in silicone muffin trays to unmold them, or gently jiggle them out of ramekins. I’ve instead opted to use my grandmother’s vintage dessert cups for a very festive but unfussy way to serve these delicious make-ahead desserts.

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Vanilla bean + honey panna cotta with cherries

Season: Any

Serves: 4-6

ingredients

3 cups heavy cream

1 cup whole milk

1 tablespoon unflavored gelatin

1/3 cup good quality honey, like tupelo, acacia or orange blossom

1 Tahitian vanilla bean

1/8 teaspoon salt

8 oz frozen dark sweet cherries

1 tablespoon sugar, or more to taste

PREPARATION

In a small bowl, pour the gelatin over the cold whole milk. Let it stand to bloom for five minutes.

Split the vanilla bean in half along the length of the pod, and scrape out the seeds with a sharp knife. (Reserve the vanilla bean for another use, like making vanilla sugar or vanilla extract.)

In a medium saucepan, warm the milk on very low heat, stirring continuously until the gelatin dissolves. Add in the heavy cream, honey, vanilla beans and salt. Stir until the honey dissolves, about five minutes. Monitor the heat so that the mixture becomes hot, but never simmers or boils.

Pour evenly into four to six heat-safe glasses or dessert dishes. Cool uncovered for about 15 minutes, then cover and refrigerate until set: at least six to eight hours, or best overnight.

Make a cherry compote. In a small or medium saucepan, warm frozen dark sweet cherries over low heat with 1 tablespoon of white granulated sugar. As the cherries simmer in their juices, adjust the sugar if more is needed. Cook until the berries begin to fall apart, but still have texture. Cool on the stovetop, then pour into a heat-safe storage container and refrigerate. The compote will thicken slightly as it chills.

To serve, spoon the compote over the panna cotta dishes. Can be made up to two days ahead.

Recipe notes: Unless otherwise indicated, all recipes are developed with Kerrygold salted butter and Diamond Kosher salt. If you prefer to use unsalted butter, adjust the seasoning to your taste. If you use table salt, decrease recommended quantities of salt by around half.