Cherry panna cotta verrine

infused with Earl Grey and pistachios

Ingredients

10 verrines

Panna cotta earl grey

1 L Liquid cream
100 g Sugar
6 Gelatine sheets
40 g Earl Grey tea

Caramelized pistachios

100 g Sugar

5 cl Water
100 g Shelled pistachios

Assembly

1 000 g Cherry high fruit compote

Edible flowers

Cherry high fruit compote

This cherry compote is made from a blend of Oblacinska sour cherries and dark cherries sourced primarily from Europe. It stands out for its intense red colour, generous fruit pieces and characteristic sour cherry flavour, combining fruity intensity, freshness and delicate acidity. Lightly sweetened, it delivers authentic fruit presence and texture to verrines, inserts, pastries and frozen dessert applications.

Discover our High fruit compote product range

Preparation steps

1. Panna cotta

Soak the gelatin over the cold water and let it sit for 10 minutes to soften. Mettre la gélatine à réhydrater dans de l’eau froide 10 minutes. In a saucepan, combine the heavy cream and sugar with Earl Grey tea. Drain the gelatin and add in the saucepan. Stir frequently. Filter the mix and pour in 10 verrines (fill only up to half of the verrine). Refrigerate for 4 hours.

2. Caramelized pistachios

In a saucepan combine the sugar with water. Heat the mixture over high heat until the sugar has dissolved. Off the heat, add the pistachios to the saucepan and stir to coat them evenly with the caramel. Continue to cook the pistachios in the caramel stirring continuously. Remove from the saucepan and transfer the caramelized pistachios to the baking sheet to let them cool completely before breaking them into small clusters.

3. Assembly

On the panna cotta verrine, pour the cherry compote. Sprinkle caramelized pistachios and edible flowers.

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