Cherries jubilee with vanilla and yoghurt panna cotta

by Matthew Tomkinson
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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