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Cherry Pannacotta

Cherry Pannacotta

Ingredients

PannaCotta,
  • 500 ml Cream
  • 200 ml Milk
  • 100 gm Sugar
  • 8 gm Gelatin Sheet
  • 2 gm Vanilla
Cherry Jelly,
  • 200 ml MONIN Cherry Syrup
  • 100 ml Water
  • 3 Gelatin Sheets

Instructions

For the PannaCotta:
  1. Combine cream with Vanilla Pod. Simmer gently for 10 minutes, then strain
  2. Soak Gelatin Sheets in ice water
  3. Heat milk with sugar until dissolved, stir in bloomed gelatin
  4. Mix infused cream and milk–gelatin mixture, strain for smoothness
  5. Pour into glasses or moulds, refrigerate for at least 4–6 hours until set
For the Cherry Jelly:
  1. Simmer MONIN Cherry Syrup and water and add bloomed gelatin
  2. Top with MONIN Cherry Syrup
  3. Garnish with fresh cherries and white chocolate chips and mint leaf, serve chilled
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