Sour Cherry and Buttermilk Panna Cotta
Silky smooth panna cotta infused with tart sour cherries and creamy buttermilk for a refreshing dessert finish. This italian-inspired desserts ready in about 25 minutes layers fresh sour cherries, pitted, granulated sugar, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fresh sour cherries, pitted
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 cups unsweetened buttermilk
- 1 cup heavy cream
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 tsp vanilla extract
Instructions
- Step 1: Combine 1 cup fresh pitted sour cherries, 1/4 cup granulated sugar, and 1/4 cup water in a small saucepan over medium heat. Simmer gently for 8 minutes until cherries soften and syrup thickens. Remove from heat and cool to room temperature.
- Step 2: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let stand for 5 minutes to bloom.
- Step 3: In a medium saucepan, combine 2 cups unsweetened buttermilk and 1 cup heavy cream. Warm over low heat until just steaming (do not boil).
- Step 4: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved. Add 1 tsp vanilla extract and stir well.
- Step 5: Strain the cooled cherry syrup through a fine mesh sieve to remove solids, then stir the syrup into the buttermilk mixture gently to combine.
- Step 6: Pour the mixture evenly into 4 serving glasses or ramekins. Refrigerate for at least 4 hours or until set and firm.
- Step 7: Serve chilled, optionally garnished with fresh cherries or mint leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sour Cherry and Buttermilk Panna Cotta take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sour Cherry and Buttermilk Panna Cotta?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sour Cherry and Buttermilk Panna Cotta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sour Cherry and Buttermilk Panna Cotta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sour Cherry and Buttermilk Panna Cotta?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
