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Vanilla Panna Cotta with Cherry Puree Recipe

Our Decedent Vanilla Panna Cotta with Cherry Puree Recipe

A delicious way to end you festive feast this year

Not sure what to serve up for dessert this Christmas? Our Head Chef Chris is sharing his recipe for a Vanilla Panna Cotta with Cherry Puree. This is a great light & airy dessert to serve up after a big Christmas Feed.

See the Recipe below from our Head Chef Chris:

Ingredients – For Panna Cotta

  • 3 gelatine leaves
  • 125ml milk
  • 250ml double cream
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 40g sugar

Ingredients – For Cherry Puree

  • 175g sugar
  • 175ml water
  • splash cherry liqueur
  • 350g Canned Cherries

Method

For the panna cotta:

  1. Soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod.
  3. Remove gelatine leaves from water, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  4. Divide the mixture among four small serving bowls or glasses and leave to cool. Place into the fridge for at least an hour, until set.

 

For the sauce:

  1. Place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  2. Take the pan off the heat and add the cherries. Using a hand blender, blend the sauce until smooth.
  3. Pass the sauce through a sieve into a bowl and allow to cool fully. Spoon desired amount of sauce on top of panna cotta before serving

 

Want to enjoy a pre-Christmas celebration?

Join us at Cork International Hotel and indulge in our festive menus this December. From decedent dinners with family or friendly catch-ups over lunch, we have plenty of festive offerings this December.

See Festive Menus Here 

 

 

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