Cherry Panna Cotta

Prep Time: 15 mins + 4 hours to cool | Cook Time: 15 mins | Course: Dessert | Yield: 4

Lovely vanilla panna cotta topped with a cherry compote with notes of lemon and cinnamon. The recipe is quick and easy to make but requires 4-5 hours of refrigerator time for the gelatin to set. Can be made 1-2 days ahead. Recipe inspired by Lara @ The Classy Baker https://theclassybaker.com/cherry-panna-cotta/#wprm-recipe-container-2047 

Panna Cotta:

1 cup heavy cream

½ cup milk

½ Tbsp gelatin powder

2 Tbsp cold water

2 Tbsp sugar

1 tsp vanilla

Place water and gelatin in a microwave safe measuring cup. Allow to bloom for one minute, then microwave for 30 seconds - 1 minute to liquify. In a medium saucepan over medium heat stir the cream, milk and sugar together until it is just about to bubble around the edges, turn heat off and stir in the vanilla and gelatin. Allow to cool for 10 minutes before ladling into glasses, ramekins or teacups. Chill in the fridge 4-5 hours before serving, until the panna cotta has set fully.

Cherry Compote:

1 cup cherries, fresh or frozen

3 Tbsp cherry liqueur, optional (may use water instead)

2 Tbsp sugar

1 cinnamon stick

2 tsp cornstarch

1 lemon, zested and juiced (I got ⅓ cup of juice)

Mix cherries, liqueur if using (or just water), sugar, cinnamon stick, and the lemon zest and juice in a medium sized saucepan. Stir over medium heat for about 5 minutes or until bubbly and slightly thickened. Allow to cool and discard the cinnamon stick before spooning over set panna cotta.