Panna cotta is a typical Piedmont dessert, it is very easy to prepare and it is an elegant dessert that combines wonderfully with a multitude of different syrups, sauces and jams. The panna cotta recipe that we present today has been prepared by Miguel Ángel, from Pimientos Verdes . It is accompanied by cherry sauce and, honestly, it is delicious!

Surely you, like me, love to surprise your guests with homemade desserts, but you don't want to get too involved in the kitchen either because the main dishes already take a lot of work. For this reason, I have a good collection of desserts that can be prepared in advance and that are easy and successful. This is the case of panna cotta, which is a typical Italian dessert .

In case you don't know it, it is a kind of flan whose base is cream and gelatin . It has a fairly neutral flavor, so we can flavor it with vanilla and add some fruit sauce. I have chosen a cherry sauce , taking advantage of the fact that we are in season.

You can also accompany these panna cottas with a strawberry coulis, a peach sauce or a mango sauce. Take advantage of the fruit you have at that moment and you can enjoy a different dessert each time.

Le Creuset silicone spatula, Le Creuset skillet pan and Le Creuset ceramic ramekins.

Ingredients (for 6 ramekins)

  • 1 L of cream 35% mg
  • 150gr sugar
  • 1 vanilla pod
  • 8 sheets of neutral gelatin

For the caramel:

  • 100g of sugar
  • 50g of butter
  • 1 splash of red fruit gin
  • a handful of cherries

Le Creuset skillet pan and panna cotta with cherry sauce.


  1. Soak the gelatin sheets in a bowl of water.
  2. Put the cream, the sugar and the seeds of the vanilla pod in a cocotte . Let it come to a boil and remove from heat. Drain the gelatin sheets and mix them with the cream.
  3. Spread the cream over the ramekins , let them cool and put them in the fridge for at least 4 hours.
  4. To prepare the caramel, put the sugar in a skillet and heat over medium heat. When the sugar has not yet fully caramelized, add the butter and cherries. Give a couple of turns and add the gin. Let everything cook for a couple of minutes and remove from heat. Let cool before using.
  5. When serving, run a thin knife around the edge of the ramekins and unmold. Serve the sauce and cherries over the panna cotta, but be careful, it must not be hot or the panna cotta will melt.

Le Creuset ceramic ramekins and Le Creuset cocotte .

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