It’s just HOT here in Texas! Today with the heat index is over 111 degrees. So, to break the extremely unbearable heat and have a sweet summer fest in your mouth; I give you Rainier Cherry Panna Cotta.
Rainiers are sweet cherries with creamy-yellow flesh. The cherries are very sensitive to temperature, wind, and rain. About 1/3 of a Rainier cherry orchard’s crop is eaten by birds. Well, if it is good enough for the birds then they are good enough for me!
Rainier Cherry Panna Cotta
Yield 2 Panna Cotta
- 1¾ cups milk
- 2 cups heavy cream
- ¾ cups sugar
- 4 teaspoons unflavored gelatin
- Rainier Cherries (halved and pitted)
- Caramel syrup
- Place the milk, cream, and sugar in pot over medium heat and stir until the sugar has dissolved.
- Meanwhile, place the gelatin in the bowl and add the reserved ¼ cup milk, stir to combine. Add the gelatin mixture to the simmering pot and cook while stirring for 3 minutes. Pour the panna cotta into ramekins and chill for 4 hours or overnight if you would like.
- Once your panna cotta is set, pull it out, and drop some halved Rainier cherries over the panna cotta then drizzle caramel. Serve immediately!
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