Amaretto & Vanilla Panna Cotta

Amaretto & Vanilla Panna Cotta
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

  • Method

  • 1
    Panna Cotta
  • 2
    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.
  • 3
    Place the cream, milk and sugar into a saucepan.
  • 4
    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.
  • 5
    Heat the contents of the saucepan to boiling point and then turn off the heat.
  • 6
    Stir in the Amaretto followed by the soaked gelatine. Allow to stand for a few minutes to cool slightly.
  • 7
    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.
  • 8
    Cherry compote
  • 9
    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.
  • 10
    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.
  • 11
    Do not add gelatine to boiling liquids as it will decrease its setting properties.
  • 12
    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.
  • 13
    Orange peel is naturally rich in pectin and will help to set the compote as well as give it flavour.