White Chocolate Panna Cotta With Brandied Cherries


  • 2 cups Oregon Fruit Products Dark Sweet Cherries
  • 3 Gelatin Sheets
  • ¼ cup Ice Water
  • ½ cup White Chocolate
  • 2 cups Mascarpone Cheese
  • ½ cup Buttermilk
  • ¼ cup Honey
  • 2 cups Granulated Sugar
  • 1 cup Water
  • 1/2 cup Brandy
  • 1/4 tsp Allspice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 tsp Orange Zest, minced


  1. Place gelatin sheets in a container and then pour ice water over the sheets, let sit for 5- 10 minutes, periodically separating sheets so they don't stick.
  2. In a double boiler, melt white chocolate and then set aside.
  3. In another bowl, heat mascarpone, buttermilk and honey over the double boiler. Sir ingredients until they are combined and warm. Slowly stir in the white chocolate.
  4. Remove gelatin from the water and lightly squeeze the remaining moisture out. Heat the gelatin in a small glass bowl over the boiling water used for the double boiler. When melted, add to the mascarpone mixture.
  5. Place a silicone muffin pan on a cookie sheet, and pour the mixture into the individual muffin sections, filling it all the way to the top. Freeze the mixture in the silicone muffin pan for about 6 hours.
  6. In a sauce pot, combine sugar and water. Bring to a bowl and reduce by half or until a light syrup has formed. Add the cherries, brandy, orange zest, and spices together.
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