Cherries jubilee with vanilla and yoghurt panna cotta
by Matthew Tomkinson
Return to Recipe
Print
Ingredients
Fruit & Vegetables
250g of cherries
2 strips of lemon peel
150g of cherries in light syrup, puréed
Store Cupboard
75g of caster sugar
1/2 tbsp of cornflour, dissolved in a tbsp of water
2 1/2 tbsp of cherry brandy
2 vanilla pods, split and seeds discarded
65g of caster sugar
2 gelatine leaves, soaked in cold water
12 ginger biscuits
Dairy
250g of natural yoghurt
500ml of double cream