Cherry panna cotta makes a wonderful, cool, summer dessert. Best of all, it can be made ahead of time.
2 T water
1 1/2 t unflavored gelatin
1 1/2 T vanilla bean paste, divided
2 cups whipping cream, divided
1 1/4 cup plain greek yogurt
1/2 cup sugar
2 cups fresh pitted cherries
1/8 to 1/4 cup sugar, depending on the sweetness of your cherries
4" x 1" strip of lemon zest
1T lemon juice
1/4 cup water
6 sprigs of mint for garnish
Put water in a small bowl and sprinkle with gelatin. Set aside for 15 minutes until softened.
In a large bowl, whisk 1 cup whipping cream and all of the yogurt together. Set aside.
Over medium heat, put remaining cream, 1/2 cup sugar and 1 T vanilla paste in a small sauce pan. Stir until sugar is dissolved and cream begins to simmer. Remove from heat.
Add the gelatin to the hot cream pan mixture and stir to dissolve the gelatin into the cream. Add hot cream and gelatin mixture to bowl of cream and yogurt, and stir to combine. Divide mixture into individual serving cups. Let cool to room temperature and cover with plastic wrap. Refrigerate at least 3 hours or overnight.
Make the compote by putting the cherries, 1/2 T vanilla paste, 1/8 to 1/4 cup sugar (depending on sweetness of your cherries), lemon zest, lemon juice and water in a sauce pan. Bring to a boil and reduce heat to medium. Cook, stirring occasionally until the liquid thickens, about 15 minutes. Remove from heat and discard the strip of lemon zest. Let cool and refrigerate until ready to serve.
Before serving spoon the cherry compote on top of each of the cups of panna cotta, dividing the compote evenly between the cups. Serve with a sprig of mint.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/cherry-panna-cotta/