Cherries jubilee with vanilla and yoghurt panna cotta


First published in 2015
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Cherries Jubilee

Vanilla and yoghurt panna cotta

  • 250g of natural yoghurt
  • 2 vanilla pods, split and seeds discarded
  • 65g of caster sugar
  • 500ml of double cream
  • 2 gelatine leaves, soaked in cold water

To plate

For the yoghurt and vanilla panna cotta, combine the cream, sugar and vanilla pods in a saucepan
  • 2 vanilla pods
  • 500ml of double cream
  • 65g of caster sugar
Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt
Pass the mixture through a fine sieve and then pour into 4 individual cups or ramekins. Place in the fridge and leave to set overnight
For the cherries jubilee, bring the sugar, puréed cherries and lemon zest to the boil, then turn to down to a simmer and cook for 5 minutes
Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon
Allow the liquid to reduce until slightly thickened. Dissolve the cornflour in a little water and add to the mixture. Bring back to the boil
  • 1/2 tbsp of cornflour
Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce
To flame the cherries, in a separate pan heat the cherry brandy. Light with a match or lighter until it flames and pour over the cherries. Serve with the turned out vanilla and yoghurt panna cottas and some ginger biscuits for an extra touch
First published in 2015
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