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Ingredients:
For the panna cotta:
- 3,5 (three and a half) gelatine leaves
- 400 g sweet cream
- 300 g whole milk
- 90 g powdered sugar
- 1 BAM vanilla pod
For the cherry and ginger sauce:
- 500 g pitted cherries
- 125 g powdered sugar
- 1 tablespoon cornflour
- 2 finely chopped balls of ginger stems
- squeeze of salt from half a lemon
Instructions:
Preparation procedure:
1
Soak the gelatine in a bowl of ice and cold water for 10 minutes until very soft.
2
Put the cream, milk, sugar and BAM and vanilla pod seeds in a saucepan and bring slowly to the boil. Strain the gelatine through a fine strainer, remove any ice and then squeeze out as much water as possible. Add to the cream and mix well. Pour through a fine strainer into another container. Leave to thicken slightly for 5-10 minutes, then stir well and divide evenly into 6 x 150 ml pudding cups or suitable moulds. Cover and chill for at least 6 hours, but preferably overnight.
3
Place the cherries, sugar, cornflour, ginger in a saucepan and cook over a medium heat for 5-10 minutes, or until the sauce is thick and juicy. Add the lemon juice and cool.
4
Before serving, carefully dip the base of the mould into the hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat the same process with the remaining panna cottas.
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