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Cherry Panna Cotta
Sure to be a fave, this simple make ahead dessert is perfect for a weekday treat but also elegant enough for dinner parties
Ingredients
- 1 tsp Powdered Gelatin
- 1 1/2 tsp Water
- 1 1/2 cup Heavy(double) cream
- 1 cup Yoghurt plain
- 2 tsp Vanilla Bean paste
- 1/3 cup Sugar
Instructions
- Add the 1½ tbsp of water to a small bowl and sprinkle the gelatin powder evenly over top. Set aside for about 10 minutes to allow the gelatin to bloom
- In a large bowl, whisk together ¾ cup of the heavy cream with the yoghurt and vanilla bean paste and set aside
- In a saucepan, heat the remaining ¾ cup of cream with the sugar over a medium heat, stirring until the mixture is simmering and the sugar has dissolved
- Remove the pan from the heat and add the softened gelatine and stir until dissolved
- Slowly pour the heated mixture into the bowl with the yoghurt and cream, whisking to combine
- Ladle the mixture evenly into four glasses or decorative tea cups. Cover these with cling film and refrigerate for about 4 hours (or overnight) until set
- To serve, remove the cling film and spoon the chilled compote (Easy Bourbon Cherry Compote) evenly on top of each
