Panna cotta with cherry sauce
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Ingredients for Panna cotta with cherry sauce
- Cream - 500 ml
- Vanilla essence - 1 tsp.
- Sugar - 70 g
- Gelatin - 10 g
- Cherry - 300 g
- Sugar - 75 g
- Water - 50 ml
- Corn starch - 7 g
Step by step instruction of cooking Panna cotta with cherry sauce
Put the gelatine in a bowl and pour 4 tbsp of cold water. Give the gelatin to swell (about 5-7 minutes).
If you have sheet gelatin, it is necessary to pour ice-cold water.
In a saucepan pour the cream, add sugar, put on the stove.
Stirring constantly, bring the cream to a boil and remove from heat.
Pour into bowl with gelatin and stir until it dissolves, then add the vanilla (sheet gelatin needs to be overcome and add it to the cream).
Pour the mixture into glasses or moulds and put into the refrigerator for freezing.
The cherries put in a saucepan, add sugar and put on fire.
Bring to a boil and cook, stirring occasionally, 10-15 minutes.
In water to dissolve the starch and at constant stirring to enter it into the boiling cherries. Boil until thick, remove from heat and cool.
Pour the sauce over the frozen Panna cotta.