This Italian desserts combines a sweet creamy pannacotta with a sharp cherry compote.


  • cherry compote:
  • 450 g cherries
  • 150 g caster sugar
  • 2 tblsp water
  • juice of ½ lemon
  • 1 small cinnamon stick
  • vanilla pannacotta:
  • 250 ml cream
  • 50 g sugar
  • 1 leaf gelatine
  • 0.5 vanilla pod/1-2 drops vanilla extract


  • Wash the cherries and drain them well. Remove any stalks from them if they are present.
  • Place the cherries, caster sugar and water in a medium saucepan.
  • Add in the juice of ½ lemon and a small cinnamon stick and bring the mixture to the boil.
  • Simmer for 10 minutes approximately and then allow the entire mixture to cool down. Taste the mixture at this stage: cherries by their nature are sour but I like to leave them quite sour tasting as this compliments the pannacotta but you can add additional sugar if you so desire.
  • Select 6 of the large shot glasses (or glasses of your choice) and ½ fill them {or a little less if you would prefer more of the cream}
  • Make sure that a spoon will fit to the bottom of the glass!
  • Method Vanilla Pannacotta:
  • Soak the leaf of gelatine in cold water for approximately 8-10 minutes, ensuring that it is fully immersed.
  • Place the cream, vanilla and sugar into a large saucepan and bring slowly to the boil.
  • Take the boiling cream mixture off the heat. If you have used a vanilla pod remove it at this time.
  • Strain off the water off the gelatine (using a sieve-not your hands).
  • Give it a good shake to get rid of excess water and add it to the boiling cream.
  • Whisk continuously to make sure that the gelatine has broken down fully and incorporated into the mixture. Divide the mixture between the glasses (no need to fill them up fully as the mixture can be quite heavy)
  • Pour the mixture quite slowly and this will stop the fruit from getting all mixed up and you will be able to see the two definitive layers.
  • Chill in the fridge for at least 3 hours and then serve.

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