Panna Cotta with Amarena Cherries: An Italian Classic with a Twist
Some flavour pairings are just meant to be, you know it as soon as they hit your tongue. Panna cotta with Amarena cherries is one of those rare treats. I first tried it in Bologna, and it was so delicious that I dreamt about it that very night! It's got a silky cream texture, a hint of vanilla, and those Amarena cherries – tart, sweet, and steeped in a fragrant syrup. Simple, but unforgettable. Pure Italian elegance by the spoonful.
Amarena cherries: Small fruit, big story
Amarena cherries are in a league of their own. They're a type of sour cherry (Prunus cerasus) with a subtle tang that sets them apart. Native to the Emilia-Romagna region, they’re also known locally as Brusche di Modena. Their story goes way back, all the way to ancient Rome.
Lucullus Dines with Lucullus
Did you know that Amarena cherries actually first arrived in Italy thanks to the Roman general Lucullus? During his campaigns in Asia Minor, he discovered the fruit in the city of Cerasus (now Giresun, Turkey) and took it home with him. Lucullus was not just any general; after leaving political and military life, he turned his attention to hosting lavish and extravagant banquets. His name even became synonymous with a luxurious lifestyle. One time he was dining on his own and was served only a simple meal. He then remarked: "Lucullus is dining with Lucullus." Luxury isn't about showing off, but an attitude towards life. Even if you're by yourself, you can always enjoy a delicious meal.
Rachele Buriani’s Preserved Cherries
Fast forward to the beginning of the 20th century. Rachele Buriani, the wife of a liqueur distiller in Bologna, found a way to preserve Amarena cherries in syrup. Her husband, Gennaro Fabbri, saw the potential and marketed the product in an iconic blue and white ceramic jar designed by potter Ricardo Gatti from Faenza. Even today, Fabbri's Amarena cherries are a household name in Italy – semi-candied, sweetly aromatic and slightly crunchy.
What can you do with Amarena cherries?
Amarena cherries are surprisingly versatile. Semi-candied and bathed in syrup, they strike a perfect balance between sweet and tart. You can do so much more with them than just top off desserts. Here are a few ideas:
- With cheese: Try pairing them with blue or mature cheeses such as pecorino, gorgonzola or aged Parmesan. Add a spoonful of Amarena cherries and you have an instant festive cheese snack.
- With yoghurt or mascarpone: Simply add a spoonful of cherries to a bowl of creamy yoghurt or mascarpone and you're done.
- With pastries: Think shortbread, cake and even brownies. Add a few cherries and you've instantly taken it to the next level.
- With meat: Yes, really. Amarena cherries go surprisingly well with game, veal or even a piece of meatloaf. The syrup adds a touch of sweetness that goes well with savoury flavours.
- In cocktails or mocktails: Use the syrup as a flavouring or garnish your glass with a cherry.
- On ice cream or pancakes: A classic. Vanilla ice cream with warm Amarena cherries is the ultimate comfort food.
- Why not try a few cherries with your granola and yoghurt, or with oatmeal for a truly luxurious breakfast?
- And of course, with panna cotta: because that's what it's all about!
Tip: The Fabbri jar is not only lovely but also lasts really well in the refrigerator. A small spoonful is enough to finish your dish.
And what about panna cotta?
“Panna cotta” literally means “cooked cream” - and that’s exactly what it is. Simple, yet utterly irresistible. Originating in Piedmont, this dessert has since conquered Italy and beyond.
The basic ingredients are simple: cream, sugar and vanilla. But texture is everything. It should be soft and creamy, wobble a little when you move it – not too firm, not too runny. The big question is: do you use gelatine or not? Some purists swear by a gelatine-free version, relying on slow reduction for thickness. Delicious, but rich. Others opt for a blend of cream and milk with a touch of binding agent for that perfect balance.
The Magic of Vanilla
Without that warm, aromatic hint of vanilla, panna cotta is just sweetened cream. In my blog on Tahitian vanilla, I explain why this ingredient is pure gold in the kitchen.
Agar-Agar: What it is and how to use it
Agar-agar is a gelling agent derived from red algae – a type of seaweed. If you're not a fan of gelatine, or maybe you're a vegetarian looking for a non-dairy option, agar-agar is your go-to. But it behaves a little differently:
- Agar-agar is stronger than gelatine: A little goes a long way.
- Dosage: For panna cotta with a flan-like texture use 1,5 g of agar-agar powder per 500ml of liquid.
- Agar-agar must boil: Simply heating it like gelatine is not enough. Agar-agar must boil for at least 1 – 2 minutes. Add the powder to the cold liquid, stir well, and then bring to the boil. Keep stirring while it boils.
- Quick results: Agar-agar sets at room temperature. Your dessert will usually be ready in the fridge within 1 to 2 hours. So, you won't have to wait all night like you do with gelatine.
- Be careful with acids: Only add lemon juice and other acidic ingredients after the mixture has boiled and cooled slightly, otherwise agar-agar will not activate well.
- Works with most liquids: Agar-agar works well in cream, milk, fruit juices and plant-based milks. Just be careful with alcohol, as high concentrations can reduce its effectiveness.
- No re-melting: Once set, it stays set – unlike gelatine
Fancy a Twist? Try These Variations
- Chocolate panna cotta: Add dark chocolate to the warm cream and allow to melt. Combine with orange zest or a dash of liqueur (such as Grand Marnier) for extra depth.
- Lemon or lime panna cotta: Replace the vanilla with lemon or lime zest and a little juice. Deliciously refreshing, especially in summer. This goes well with red fruit or raspberry coulis.
- Coffee panna cotta: Add an espresso or a tablespoon of instant coffee to the cream. With a dollop of whipped cream and some grated chocolate, it's the ideal end to a dinner.
- Coconut panna cotta: Lactose-free! Replace the cream with coconut milk or coconut cream. Use a little more agar-agar or gelatine as coconut is slightly less fatty than cream. Delicious with mango or passion fruit.
- Liqueur or spices: Add a dash of amaretto, limoncello or even a pinch of cardamom or cinnamon to the cream for a surprising twist.
The perfect pairing: panna cotta + Amarena = dessert heaven
Put the two together and you have a dessert that will wow any crowd. The panna cotta, creamy and delicious, with the tang of Amarena cherries on top, is a match made in heaven.
Recipe: panna cotta with Amarena cherries
Ingredients for 4 persons:
- 350 ml double cream (min. 30% fat)
- 150 ml whole milk
- 75 g caster sugar
- ½ vanilla pod
- 1,5 g agar-agar
- Amarena cherries in syrup (e.g. Fabbri)
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Preparation
- Split the vanilla pod and scrape out the seeds. Put the seeds and the pod in a saucepan with the cream and sugar.
- Stir to dissolve the sugar. Add the agar-agar.
- Bring to a gentle boil, stirring constantly. Simmer for at least 2 minutes to activate the agar-agar.
- Remove the vanilla pod and pour the mixture into glasses or moulds.
- Cool to room temperature, then chill for at least 2 hours until set.
- Serve topped with Amarena cherries and a spoonful of syrup. Garnish with a mint leaf if desired.
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