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

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Restaurant Desserts Slideshow.