Pink Peppercorn Panna Cotta with Kriek

Pink Peppercorn Panna Cotta with Kriek and Macerated Cherries




  •  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


  • Crush the peppercorns
  • 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.
  • Remove from the heat and allow to steep for 10 minutes.
  • Pour remaining 1/4 cup milk into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes.
  • Set a strainer over a large pitcher or bowl.
  • Bring the cream mixture to a simmer; stir in softened gelatin and vanilla. Whisk until the gelatin dissolves. Let stand for ~5 minutes.
  • Pour cream mixture through strainer.