PannaCottaFor National Cherry Day, Biosyntrx did this delicious sounding recipe.

April Steinhert recently wrote about vivid, voluptuous sweet cherries on her Victus and Vinous blog about life, food and spirits. So off I went to the local market to purchase a pound or two of seasonal beauties so I could try her recipe for Cherry Coulis.

It was fabulous.

We served it with Italian panna cotta for a Biosyntrx staff lunch and it received great reviews. I’m making it again next weekend for dinner guests.

April’s recipe makes enough for six very generous servings.

Cherry Coulis Ingredients
2 pounds fresh sweet cherries
½ cup granulated sugar
¼ cup water
1 full tablespoon good quality balsamic vinegar (this is key).

Balsamic vinegar has been produced since the Renaissance and it’s highly valued by chefs and gourmet food lovers. The good stuff aceto balsamico tradizionale from Modena, Italy has been aged for at least 12 years and it’s pricey, but worth every penny. It’s used sparingly and can be stored indefinitely in a cool dark place away from heat. Treat yourself or someone you like or love to the really good stuff—​I promise you won’t regret it.

Pit the cherries, cut them in half and place them in a sauce pan (your hands will be a stained mess, but it’s so worth it). Sprinkle the sugar and water over the cherries. Mix well, cover and bring to a very slow simmer for around 30 minutes, or until the cherries release their juices.


Remove the cover and simmer to slightly thicken. Gently mash any remaining cherries with the back of a large spoon. Let completely cool, then add the balsamic vinegar and stir. Keep refrigerated until serving time.

You could also serve this coulis warm, which would be a divine contrast to the cold Panna cotta.

David Lebovitz’s Perfect Panna Cotta  six servings

This is incredibly easy to make—and it’s fool proof


  • 4 cups half and half
  • 1/2 cup sugar
  • 1/2 teaspoon high-quality vanilla extract
  • 2 packets unflavored powdered gelatin
  • 6 tablespoons cold water

Lightly oil six custard cups with neutral-tasting oil, or one quart-size mold.

Sprinkle the gelatin over the cold water in a bowl and let stand for five to 10 minutes, or until completely dissolved.

Heat the half and half and sugar in a pan until the sugar is dissolved, but do NOT let it come to a boil. Remove from heat and add vanilla extract. Add the cool dissolved gelatin to the pan and stir until the spoon has no trace of gelatin or sugar on the back.

Pour the mixture into the prepared custard cups or jello-type mold and chill until firm, which will take at least four hours.

Run a sharp knife around the edge of each panna cotta and unmold onto plates or serving bowls with generous amounts of April’s cherry coulis, or serve right in the custard cup with a generous serving of coulis on top.

Nutritional information
Fresh cherries are nutrient-dense treasures, reported to be a good source of vitamin C, carotenoids, fiber, melatonin, potassium, phytochemicals linked to inflammation control, anthocyanins linked to insulin control and neuronal cell protection.

Balsamic vinegar is reported to have antioxidant, antiviral and antibacterial properties.

A generous one half cup serving of half and half includes approximately 180 calories, 4 grams of protein,170 mg of potassium and 135 mg of calcium, so all in all this nutrient-dense dessert is worth every calorie.

Ellen Troyer with the Biosyntrx staff
We highly recommend taking the time to visit April’s blog about life, food and spirits. Her recipes and photos are fabulous and her writing style is charming, warm and inviting. April’s husband, Roger Steinhert, MD, is an esteemed member of the Biosyntrx scientific advisory board.

I also own right up to having a well-worn copy of David Lebovitz’s Paris Kitchen on my cookbook shelf. His recipes and photos are also stunningly delicious.