Panna Cotta with Cherry and Orange Compote

A classic Italian dessert with a tangy cherry and orange compote
Panna Cotta with Cherry and Orange Compote
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Panna Cotta with Cherry and Orange Compote
January 22, 2019
Level Intermediate
Preparation Time 20 minutes
Cooking Time 1 hour 30 minutes
Serves 4

PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana


For the panna cotta

400ml cream
70g spinneysFOOD Extra Fine Caster Sugar
½ vanilla pod
120g egg whites (from about 4 spinneysFOOD Organic Free Range Eggs)

For the cherry and orange compote

250g spinneysFOOD Cherries, pitted
80ml spinneysFOOD Smooth Orange Juice
Zest of ½ orange
1 tbsp rosewater
1 spinneysFOOD Cinnamon Stick
4 tbsp spinneysFOOD Extra Fine Caster Sugar
spinneysFOOD Super Fine Icing Sugar, for dusting
spinneysFOOD Cherries
Orange segments


  • 1

    To make the panna cotta, preheat the oven to 140°C, gas mark 1. Heat together the cream, sugar and vanilla pod in a small saucepan and bring to a simmer. Remove from the heat and take out the vanilla pod. Use a sieve to strain the egg whites into the warm cream mixture. Mix with a fork but take care not to create foam or bubbles. Pour the mixture into 4 greased ramekins. Place the ramekins into a deep baking pan and pour boiling water around the ramekins until the level reaches ¾ of their height. Place in the oven and bake for 1 hour and 15 minutes. Remove from the oven and leave to cool before covering each ramekin with cling film. Place them in the fridge for at least 4 hours or overnight. To unmould the panna cottas, run a sharp, hot knife along the sides of the ramekins and turn each one out onto a dessert plate

  • 2

    To make the cherry and orange compote, place all the ingredients in a small saucepan and bring to a boil on medium heat. Cook for about 5 minutes until the cherries are soft, then remove the cherries with a slotted spoon. Cook the liquid until it reduces to a syrup and add the cherries back to the saucepan. Mix well. This compote can be stored in the fridge until needed

  • 3

    To serve, drizzle the cherry and orange compote over the panna cottas and dust with icing sugar. Garnish with fresh cherries and orange segments


When it comes to cherries, look out for a pliant stem, which is a great indicator of freshness!


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