Supper Club No. 7 - Cherry Lemon Panna Cotta

Panna Cotta is always a treat, but it's extra special when you add some cherry and lemon flavors!


  • 1 Tbsp. unflavored powdered gelatin
  • 4¼ cups heavy cream
  • ⅓ cup sugar
  • Pinch of kosher salt
  • ½ vanilla bean, split lengthwise
  • 1 cup maraschino cherries in syrup
  • 2 Tbsp. fresh lemon juice
  • Flaky sea salt


  • Place 3 Tbsp. cold water in a large bowl and sprinkle gelatin over; let stand until gelatin is softened, 5–10 minutes.
  • Bring cream, sugar, and salt to a simmer in a medium saucepan over medium-low heat, stirring to dissolve sugar. Scrape in vanilla seeds; add pod. Remove from heat and let sit to infuse cream with vanilla, 15–20 minutes; discard pod.
  • Pour cream mixture over gelatin and stir until gelatin is completely dissolved. Pour evenly among glasses, then chill panna cotta until set, at least 3 hours.
  • Just before serving, mix cherries and lemon juice in a medium bowl. Spoon a bit of cherry mixture over each panna cotta and sprinkle with sea salt.
  • Do Ahead: Panna cotta (without cherry topping) can be made 2 days ahead. Cover and keep chilled.

1 comment

  • This was amazing! Perfection!

    Brenda Deeley

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