The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon. Feel free to use whatever fruit preserve you like. Just make sure to cut it with something acidic so that it’s got some zing.
Recipe information
Yield
8 servings
Ingredients
1
4¼
⅓
½
1
2
Special Equipment
Need to make a substitution?
Preparation
Step 1
Place 3 Tbsp. cold water in a large bowl and sprinkle gelatin over; let stand until gelatin is softened, 5–10 minutes.
Step 2
Bring cream, sugar, and salt to a simmer in a medium saucepan over medium-low heat, stirring to dissolve sugar. Scrape in vanilla seeds; add pod. Remove from heat and let sit to infuse cream with vanilla, 15–20 minutes; discard pod.
Step 3
Pour cream mixture over gelatin and stir until gelatin is completely dissolved. Pour evenly among glasses, then chill panna cotta until set, at least 3 hours.
Step 4
Just before serving, mix cherries and lemon juice in a medium bowl. Spoon a bit of cherry mixture over each panna cotta and sprinkle with sea salt.
Step 5
Do Ahead: Panna cotta (without cherry topping) can be made 2 days ahead. Cover and keep chilled.