Panna Cotta

Soak 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.

Place the cream, milk and sugar into a saucepan.

Split 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.

Heat the contents of the saucepan to boiling point and then turn off the heat.

Stir in the Amaretto followed by the soaked gelatine. Allow to stand for a few minutes to cool slightly.

Remove 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.

Cherry compote

Place 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.

Pour into a bowl, cover and put in a cool place until required. To serve - spoon the compote on top of the set panna cotta.

Do not add gelatine to boiling liquids as it will decrease its setting properties.

If 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.

Orange peel is naturally rich in pectin and will help to set the compote as well as give it flavour.