1/2 tbsp of cornflour, dissolved in a tbsp of water
2 1/2 tbsp of cherry brandy
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
12 ginger biscuits
Method
1
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
2
Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt
2 gelatine leaves
250g of natural yoghurt
3
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
4
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
75g of caster sugar
150g of cherries in light syrup
2 strips of lemon peel
5
Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon
250g of cherries
6
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
7
Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce
8
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