Whipped Panna Cotta with Cherry Sauce

Whipped Panna Cotta with Cherry Sauce – A Recipe for an Easy and Delicious Panna Cotta with White Chocolate and Orange

This dessert is so delicious and easy to make. The panna cotta is prepared as usual, but after it has chilled in the fridge overnight, it is whipped into a thick and airy cream.

In this version, the panna cotta is made with white chocolate and orange zest, which taste wonderful together with the cream and vanilla. I’ve topped the whipped panna cotta with cherry sauce, crushed gingerbread cookies, and slivered almonds.

Recipe for the World’s Best Gingerbread Cookies (Danish brunkager).

This dessert is perfect to serve at a Christmas lunch or on Christmas Eve if you’re not a fan of the classic risalamande. The panna cotta cream itself is made the day before, and then it’s super easy to whip it up and assemble the dessert just before serving. Here, I’ve used store-bought cherry sauce, which also makes everything much easier. Remember, the cherry sauce should be cold.

You can also try whipped panna cotta with milk chocolate and nuts or whipped panna cotta with raspberries. Enjoy!

Recipe for 8 persons

Prep 30 mins

Cook 12 hrs

Total +12 hrs

Ingredients

Whipped panna cotta

4 gelatine sheets
1 vanilla bean
1 tbsp. sugar
8 ml heavy cream
1 orange, grated zest
250 g white chocolate

Extra

300 g cherry sauce
75 g gingerbread cookies, crushed
40 g almond slivers

Instructions

Whipped Panna Cotta

Soak the gelatin sheets in cold water.

Split the vanilla pod, scrape out the seeds, and mash them together with the sugar. Place the vanilla seeds, the scraped pod, and the sugar in a small saucepan along with the cream and grated orange zest. Heat the mixture to just below boiling, stirring constantly. Add the white chocolate and let it melt in the hot cream.

Wring out the gelatin and melt it into the warm cream mixture. Strain the mixture through a fine sieve. Pour the panna cotta into a bowl, cover with plastic wrap, and refrigerate overnight.

At serving, whip the panna cotta for a couple of minutes until it is thick and firm (be careful not to over-whip, or it may separate). The panna cotta must be completely cold before whipping.

Spoon the whipped panna cotta into serving glasses and garnish with cherry sauce, crushed spiced cookies, and slivered almonds. Enjoy!

Whipped panna cotta with cherry sauce