Cherry panna cotta is a creamy and fruity dessert that is the perfect way to round of any dinner party. The tart cherries cut through the richness of the panna cotta to give a really well balanced dessert.
- 1 jar cherries in kirsch, drained
- 1 gelatine leaf
- 300ml double cream
- 25g sugar
- 2tsp vanilla extract
- 1tbsp kirsch
- gold edible glitter
- 6 schnapps glasses or similar
- Add a few cherries to cover the base of each of the glasses. Pop them in the fridge along with the cherries you haven’t used. Soften the gelatine in cold water. Gently heat the cream, sugar, vanilla and kirsch in a pan until the sugar has dissolved, then add the gelatine and stir until dissolved.
- Pour into a jug then pour over the cherries. Put into the fridge to set. When ready to serve, top with the remaining cherries and sprinkle over some edible glitter.
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