Cherry Stone Panna Cotta

This recipe is from Cooking In The Moment and is one of the main reasons I bought the book. Besides the obvious benefits of child labor, I figured it would be a good recipe to get my 2 boys (3 & 5 yo) in the kitchen as well as a chance to use some fruit offal. They would be pitting cherries, singing and snacking followed by washing those pits, cracking them and making a heavenly, wobbly treat. It would be a great memory. That lasted 2.5 minutes. Then boredom and drudgery set in as they were held captive by their ruthless taskmaster. Sheer torture.

The end result was very good though. The cherry stones gave a very subtle almond like and cherry flavor which everyone enjoyed. I did cut back the sugar from the recipe by 20% and added a few drops of vanilla. It was so good you could taste the toil.

Since I've read that cherry pits contain cyanide, ( http://ipcblog.org/2010/05/25/my-favori ... ous-fruit/ ), would this panna cotta of yours be considered the fugu of deserts?

Ron

RonJS wrote:Since I've read that cherry pits contain cyanide, ( http://ipcblog.org/2010/05/25/my-favori ... ous-fruit/ ), would this panna cotta of yours be considered the fugu of deserts?

Ron

There actually is a warning regarding small amounts of it being released during cooking in the recipe. I removed the kids and made sure there was good ventilation for that part.