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Bay Leaf Panna Cotta with Roasted Cherries

Tin Star Foods

By The Castaway Kitchen


Panna Cotta
  • 1 can full fat coconut milk
  • 1.5 tsp unflavored beef gelatin
  • 1 tsp maple syrup
  • 2 pinch salt
  • 1 cup of fresh rainier cherries
  • Sheet Pan
  • Parchment paper
Caramel Sauce
  • 1/2 cup coconut palm sugar
  • 1/3 cup coconut milk
  • 2 heaping tbsp Tin Star Foods Brown Butter Ghee
  • Pinch salt


  • Prepare the bay leaf infused coconut milk up to two days ahead.
  • To do this open can of coconut milk and add in bay leaves. Cover and return to fridge .
  • Let them sleep for 24 hours.
  • When ready to make the panna cotta, pour milk with leaves in to a small sauce pan.
  • Sprinkle gelatin over it.
  • Allow it to bloom for 1 minute, this just means let is harden a bit.
  • Turn stove on to medium heat.
  • Whisk continuously until milk begins to steam and almost simmer, the gelatin should be dissolving.
  • Using a slotted spoon quickly remove bay leaves at this point.
  • Remove the pot from heat stirring in maple syrup and salt.
  • Keep stirring until well combined and gelatin is completely dissolved.
  • Pour in to eight ounce mason jars, 3/4 of the way full. Will make three.
  • If at this juncture you notice your gelatin is not fully dissolved, add all the coconut milk in to a high powered blender and whizz it on high for a minutes. That should do it.
  • Let the jars set in the fridge for 3-4 hours or overnight.
  • While your jars set, roast the cherries!
  • Place your cherries on a sheet pan lined with parchment paper.
  • Turn oven to 350F.
  • Place cherries in the oven and roast for 35 minutes.
  • Remove, allow to cool before pitting. It will be a lot easier to remove the pits from cooked cherries.
  • Make the caramel sauce before serving so it's still warm!
  • In a small sauce pot combine the coconut palm sugar, coconut milk, ghee and salt.
  • Heat on medium heat, whisking continuously for 8-9 minutes. It will come to a simmer.
  • Keep whisking until sauce thickens. Check with a spoon, then it coats a spoon in a well, it's ready.

Original recipe post can be found HERE!

  • If not, let it simmer until it does. Let cool off a little before assembling jars.
  • Top each jar with 4-5 cherries, then drizzle a tablespoon of caramel sauce over it.
  • You will have extra caramel sauce. Store in the fridge on a jar until you need it again (waffles, cupcakes, etc). To heat submerge in warm water until it loosens.

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