Cherry Jelly & Sour Cream Panna Cotta

Name: Cherry Jelly & Sour Cream Panna Cotta
Cook time: 100 min
Total time: 100 min
Cuisine: European
Ingredients: sour cream — 350 g; heavy cream 33-35% — 180 ml; sugar — 100 g; gelatin — 10 g; water — 60 ml; cherry juice — 200 ml; gelatin — 7 g; sweet cherry — 250 g

100 minutes

Easy

My love for sweet cherries is indescribable. During the season, I devour them in incredible quantities, and something tells me I could never tire of them. I usually enjoy sweet cherries fresh and rarely cook with them. But today, I'm making an exception—I invite you to try a delightful dessert featuring these delicious berries.

This dessert has two parts: a creamy sour cream panna cotta and a vibrant cherry jelly layer studded with fresh, juicy sweet cherries. For the jelly's liquid base, I used ready-made sour cherry juice—it perfectly complements the sweet cherries and creates a beautiful flavor contrast to the creamy panna cotta.

Desserts & Sweets European cuisine

1 day ago

Ingredients for 4 servings:

For Panna Cotta

sour cream
350 g
heavy cream 33-35%
180 ml
sugar
100 g
gelatin
10 g
water
60 ml

For Cherry Jelly

Recipe:

Ingredient Notes:

Sour Cream: Use sour cream with a 15-20% fat content for this recipe. Its thickness doesn’t matter, as gelatin will stabilize the mixture.
Cream: This recipe calls for heavy cream (30% fat or higher) for the richest, creamiest flavor. While you can use 20% cream, be aware that the final dessert will have a slightly lighter taste.
Gelatin: I use powdered gelatin here, which requires a specific water ratio. The standard is 1:6, meaning for every 7g of gelatin, you’ll need 42g of cold water. If you’re using sheet gelatin, it’s much simpler: just soak it, and it’ll absorb what it needs; simply drain any excess.
Sugar: Regular white granulated sugar is all you need for this dessert.
Cherries: Sweet cherries are perfect when they’re in season. You can substitute sour cherries, but I recommend simmering them slightly with sugar first, as they can be quite tart on their own.
Cherry Juice: Any regular, store-bought cherry juice will work well.

Flavor Variations:

If you’d like to experiment beyond the classic cherry combination, try these swaps:

Peaches: Use fresh peaches with a mix of peach and orange juice.
Strawberries: Opt for fresh strawberries paired with strawberry juice.
Raspberries: Fresh raspberries go surprisingly well with Sprite for a fizzy twist.

Let’s start cooking.

Separately, soak the gelatin for both layers: in 60 g of water for the panna cotta and in 42 g of cherry juice for the berry layer.

Prepare the panna cotta. Pour 50 ml of heavy cream into a separate bowl. Place the remaining cream, sour cream, and sugar into the mixer bowl. Whisk until the sugar dissolves and the mixture increases in volume by about a third.

Melt the bloomed gelatin over medium heat. Add the reserved 50 ml of cream, stirring constantly. Then, pour this mixture into the bowl with the cream and sour cream, continuing to beat.

Divide the mixture among glasses or dessert bowls and refrigerate until set.

Remove the pits from the cherries — they are easy to remove from halved berries.

Bring the cherry juice to a boil, then pour it into the gelatin. Stir until dissolved. Allow it to cool slightly.

Remove the glasses with the set sour cream jelly from the refrigerator. Place the cherries on top.

Pour the cherry jelly over them.

Return them to the refrigerator and let them set for 2-3 hours.

Serve and enjoy!

This Cherry Jelly & Sour Cream Panna Cotta recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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