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.
Make Ahead Tips
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've made this recipe several times now, and it's really delicious and comes out perfectly just as written. For a nice tang and a little extra richness, I replaced one half cup of half & half with one-half cup of sour cream. Full fat dairy works best, here, as it always does. Still the dessert is beautifully light and refreshing. You can do the brandied cherries or use any compote you like.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.