Ingredients
The following ingredients have 4 Servings
- 1 vanilla bean, split, seeds scraped
- 1 1/2 cups (375ml) thickened cream
- 185g caster sugar
- 2 titanium-strength gelatine leaves
- 500g thick Greek-style yoghurt
- 400g cherries, pitted, sliced, plus extra whole cherries to serve
- Almond bread, to serve
Instruction
- Place vanilla pod and seeds, cream and 1/2 cup (110g) sugar in saucepan over medium heat, stirring until sugar is dissolved. Bring to just below boiling point, then remove from heat and stand for 5 minutes to infuse.
- Soak the gelatine in cold water for 5 minutes to soften. Remove vanilla pod from the cream mixture and discard, then squeeze excess water from gelatine and whisk gelatine into warm cream mixture, stirring until dissolved. Whisk in yoghurt, then strain mixture through a fine sieve. Divide among four 1-cup (250ml) moulds, cover with plastic wrap and chill for 3 hours or until just set.
- Meanwhile, combine the remaining 1/3 cup (75g) sugar with 1/4 cup (60ml) water in a saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Add sliced cherries and remove from heat. Allow to cool completely.
- Dip the base of the moulds in hot water for a few seconds to loosen, then invert panna cottas onto serving plates and drizzle over cherry sauce. Serve with extra cherries and almond bread.
