Dessert

Brown Butter Panna Cotta with Warm Cherry Compote and Almond Tuile

Name: Brown Butter Panna Cotta with Warm Cherry Compote and Almond Tuile
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Ingredients: For the panna cotta: 1/2 cup heavy cream; 1/4 cup whole milk; 3 tbsp unsalted butter; 1/4 tsp powdered gelatin; 1 tbsp cold water; 1 tbsp honey; 1/4 tsp vanilla extract; pinch of salt; For the compote: 1 cup fresh cherries (or frozen), pitted and halved; 2 tbsp sugar; 1/2 tbsp lemon juice; 1/4 tsp lemon zest; For the tuile: 2 tbsp unsalted butter, softened; 2 tbsp superfine sugar; 1 tbsp egg white (about 1/2 egg white); 1/4 cup sliced almonds; 1/4 tsp vanilla extract; pinch of salt

Nutty brown butter is folded into a light, silky panna cotta and chilled until just set—still trembling slightly on the spoon. Tart fresh cherries are cooked with a touch of sugar and lemon into a jewel-bright compote, spooned over the top with a delicate almond tuile for crunch and elegance.

371calper serving 5gprotein 37gcarbs 24gfat 20min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this