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Panna Cotta with whole cherries in syrup from Piedmont

This magnificent panna cotta with cherries in syrup is a perfect dessert to enjoy at the end of an important lunch or dinner. A traditional dessert of Piedmont cuisine revisited and enriched by the round and slightly sour taste of cherries and their syrup, it is excellent in all seasons, easy to make can be prepared in advance and guarantee you a brilliant success. Panna cotta is also excellent in its variant with Whole Blueberries in Syrup Cascina San Cassiano.

Ingredients

Milk 130 ml
Whipped cream 130 ml
Sugar 50 g
Fish glue 5 g
16 Piedmont cherries in syrup
Cherries preservation syrup as needed

Preparation

Soften the isinglass in cold water for about ten minutes. Put the cream, milk and sugar in a saucepan and bring to a boil, then squeeze out the isinglass and add it to the ingredients, stirring until it is dissolved and absorbed evenly and without lumps. Let the mixture cool off the heat, stirring occasionally to prevent a film from forming on the surface. Take 4 single-portion cake molds, put two teaspoons of syrup on the bottom and distribute the mixture. Place in the refrigerator for 4 hours: the panna cotta will have solidified, then invert the molds onto saucers and decorate with whole Cascina San Cassiano Cherries and pour the remaining syrup over the surface.