Pink Peppercorn Panna Cotta with Macerated Cherries

By LRay

Recipes & Menus | recipes

Pink Peppercorn Panna Cotta with Macerated Cherries
Chris Cosentino, the chef at Incanto in San Francisco, uses pink peppercorns (which aren't a true pepper but the dried berries of a shrub) in this dessert. "They're fruity and floral and add a nice color," he says. "They go well with fruit."

Makes 10

Recipe by Chris Cosentino of Incanto in San Francisco, CA

Photograph by Stephen Lewis

September 2011

Ingredients

• 3 1/4 cups heavy cream
• 1 cup milk, divided
• 3/4 cup plus 2 tablespoons sugar
• 2 tablespoons pink peppercorns, crushed
• 2 1/2 teaspoons unflavored gelatin
• 1 teaspoon vanilla extract
• Nonstick vegetable oil spray
• 12 ounces fresh cherries, pitted, halved, or frozen, thawed
• 1/4 teaspoon freshly ground black pepper

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Bring cream, 3/4 cup milk, 3/4 cup sugar, and peppercorns to a boil in a large saucepan, stirring to dissolve sugar. Remove from heat, cover, and let steep for 10 minutes.

Meanwhile, pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes. Set a strainer over a large pitcher. Bring cream mixture just to a simmer. Add softened gelatin and vanilla; whisk until gelatin dissolves. Let stand for 5 minutes. Pour through strainer into pitcher.

Coat ramekins with nonstick spray. Divide peppercorn mixture among ramekins. Cover and chill until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Stir cherries, remaining 2 tablespoons sugar, and pepper in a medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 15 minutes.

Invert panna cottas onto plates. Spoon some of cherry mixture over each.

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