Pink Peppercorn Panna Cotta with Kriek and Macerated Cherries

Chris Cosentino is one of my culinary heroes. His restaurant, Incanto, introduced me to the wonder of duck head, pig trotters, and all things offal. This recipe is based on his with the addition of Lindemans Kriek, a tart beer that reduces incredibly well. The result is a dessert that’s tart, creamy, floral, and just sweet enough with an underlying pepper note.


  • 3 1/4 cup heavy cream
  • 1 cup milk, divided
  • 3/4 cup plus 2 tbs. sugar
  • 1 to 2 tbs. pink peppercorns depending on your taste
  • 2 1/2 tsp. unflavored gelatin
  • 12 oz. fresh cherries, can use frozen & thawed
  • 1/4 tsp. freshly ground black pepper
  • 1 or 2 bottles of a kriek or other lambic (raspberry maybe?)
  • You will also need 10 five-to-six-ounce ramekins. And.. this recipe can be halved (10 servings is a whole lotta panna cotta).
  1. Crush the peppercorns
  2. Bring cream, 3/4 cup milk, 1/4 cup kriek or lambic, 3/4 cup sugar, and peppercorns to a boil in a large saucepan until the sugar dissolves.
  3. Remove from the heat and allow to steep for 10 minutes.
  4. Pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes.
  5. Set a strainer over a large pitcher or bowl.
  6. Bring the cream mixture to a simmer; stir in softened gelatin and vanilla. Whisk until the gelatin dissolves. Let stand for ~5 minutes.
  7. Pour cream mixture through strainer.
  8. Coat ramekins with nonstick spray and divide the cream mixture amongst them.
  9. Cover and chill until they firm. It’s best to prepare them the day before as they can ~6 hours to properly set. Keep them chilled until eating time.
  10. Stir cherries with remaining 2 tbs. sugar and pepper. Let sit until sugar dissolves and juices form; stir occasionally.
  11. In a saucepan, add the remaining kriek/lambic and reduce until it reaches a syrup consistency.

    Allow to cool before serving or it will melt the panna cotta (as can be seen in my picture at the bottom of this post; I was kind of sort of overly eager).
  12.  invert panna cotta onto plates. Spoon cherry mixture over top and pour kriek/lambic syrup around in a big delicious puddle.

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Filed under Cooking with Beer, Desserts, Recipes

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