Yum, yum and yum … what more can I say?
WHITE CHOCOLATE CHERRY PANNA COTTA
4 sheets leaf gelatine or 3 teaspoons powdered gelatine
½ cup milk
2 cups cream
½ cup caster sugar
100g good quality white chocolate
200g pitted cherries
100g whole cherries with stems on
If using leaf gelatine, soak the gelatine in the milk. If using powdered gelatine, sprinkle the gelatine over the milk, stir, then microwave on high for 30 seconds.
Place the cream, sugar and chocolate in a saucepan and stir over a medium heat until the chocolate has melted.
Add the gelatine and milk and stir until the gelatine has dissolved. Place pitted cherries in the base of six moulds then pour over the panna cotta mixture. Refrigerate for three to six hours or overnight.
When ready to serve, dip the panna cotta moulds in boiling water then unmould onto serving plates and top with whole cherries.
Recipe and photo courtesy of www.australiancherries.com.au