How to make
Pour the milk, cream and sugar into the saucepan. They are placed on a moderate heat so that the mixture heats up without boiling.
During this time, soak 0.25 oz (7 g) of gelatin in 30 ml of water, leave it for about 5-10 minutes, then melt in a water bath and set it aside.
Once the cream is heated enough, add the melted gelatin, the vanilla and mix. Leave it to cool to room temperature.
The cherries are pitted.
Put them in a saucepan along with the sugar and lemon juice and put them on a moderate heat to boil for about 10 minutes.
The time is timed after boiling the mixture. Remove it from the heat and blend until a smooth sauce is obtained. Strain through a fine strainer.
While the cherries are boiling, soak the other 0.25 oz (7 g) of gelatin in cold water for 5-10 minutes. Then melt it in a water bath and add it to the finished cherry sauce.
The cooled cream is poured into a suitable glass at an angle, supported in a tray with household paper and left in the refrigerator until it hardens, the freezer can also be used.
After the panna cotta has set, the cooled cherry sauce is finally poured. It is again placed in the refrigerator until the mixture has completely hardened. Garnish with fresh mint when serving.
The cherry panna cotta is ready.
