Main ingredients
- Dairy
Ingredients
Method
Ingredients
Panna Cotta:
- 5 x small sheets of quick dissolving leaf gelatine (2½ x10cm)
- 250ml double cream
- 200ml semi skimmed milk
- 1 x vanilla pod
- 55g caster sugar
- 5 tablespoons Amaretto liquor
- 150ml chilled Greek yogurt (2% fat)
Cherry compote:
- 225g fresh cherries
- 115g jam sugar or granulated sugar and ¼ teaspoon pectin powder
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 strips of orange peel
- 50ml water
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Method
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1Panna Cotta
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2Soak the gelatine leaves in a flat bowl containing cold water for approximately 5 minutes until soft. Squeeze out the excess liquid and set to one side.
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3Place the cream, milk and sugar into a saucepan.
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4Split the vanilla pod, scrap out the seeds with the back of a knife and add both the seeds and pod to the milky mixture in the saucepan.
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5Heat the contents of the saucepan to boiling point and then turn off the heat.
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6Stir in the Amaretto followed by the soaked gelatine. Allow to stand for a few minutes to cool slightly.
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7Remove the vanilla pod and whisk in the chilled yogurt. Pour the mixture into the 4 Mini Casseroles, place on the lids and chill in the refrigerator for about 2 hours until set.
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8Cherry compote
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9Place all the ingredients in a small saucepan and bring to a simmer over a low to medium heat stirring until the sugar has dissolved. Cook for 6-7 minutes until the fruit has released its juices and the syrup has thickened.
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10Pour into a bowl, cover and put in a cool place until required. To serve - spoon the compote on top of the set panna cotta.
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11Do not add gelatine to boiling liquids as it will decrease its setting properties.
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12If the mixture at point 5 has cooled too much and begun to set, place back onto the heat and warm very gently until it has become liquid again.
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13Orange peel is naturally rich in pectin and will help to set the compote as well as give it flavour.
