Italian dessert Panna Cotta is made from cream, and if you like the feeling of a milk treat melting in your mouth, then this рецепт для вас. 
The photoDishes: Andrew Purcell Time: 5 hours 5 minutes. Difficulty: easy Servings: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Panna cotta
- 8 gr. gelatin
- 1/3 Art. Sahara
- 1 tbsp. drinking cream (10% fat)
- 1 tbsp. yogurt
- 2 tsp vanilla extract
- 2 tsp almond extract
Cherry compote
- 6 tbsp. pitted cherries (approximately 1100 gr. whole cherries)
- 3 tbsp. Sahara
- 1 thin slice of peeled ginger
- 1 star anise (star anise), optional
- Juice 2 lemons
- 2 tsp vanilla extract
- Chopped roasted almonds, for sprinkling (optional)
Recipes with similar ingredients: cream, yogurt, vanilla extract, almond extract, cherry, ginger root, star anise, lemon juice, almonds, gelatin
Recipe preparation:
- Prepare panna cotta: fill a measuring cup or a small bowl 1/2 tbsp. cold water; pour gelatin and set aside swell for 5 minutes.
- Mix sugar and cream in a small saucepan. Put on the stove and heat at medium temperature, stirring, until dissolved Sahara. Remove from the stove and mix with gelatin until full. dissolution. Stir in the yogurt, vanilla and almond extracts. Strain through a sieve with small holes into a large measuring cup or bowl. Cool to room temperature, then pour into 6 glasses or small bowls. Cool to solid state, at least 4 hours
- To make compote: mix cherries in a large saucepan and sugar; leave at room temperature for 4 hours, until formed juice.
- Add ginger and star anise to the cherry mixture. Put on the stove and boil. Cook, occasionally stirring and removing from the surface of the resulting foam until it forms syrup, approximately 30 minutes Stir in lemon juice and vanilla extract and continue cooking for another 2 to 3 minutes; remove from the stove and cool completely (remaining compote can be stored in airtight container in a cold place no more than 1 month). Lay out cherry compote into glasses with panna cotta and sprinkle with almonds.
