Stracciatella-Panna-cotta with cherries

Name: Stracciatella-Panna-cotta with cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 sheets white gelatine; 300 g Whipped cream; 200 ml Milk; 75 g + 2 tablespoons sugar; 50 g Dark chocolate; 500 g (720 ml) Sour cherries or 1 glass of cherries; 1⁄4 l Cherry nectar; 1 package Vanillin sugar; 1 piece of cinnamon stick; 1 heaped Tsp cornstarch

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 sheets white gelatine
300 g Whipped cream
200 ml Milk
75 g + 2 tablespoons sugar
50 g Dark chocolate
500 g (720 ml) Sour cherries or 1 glass of cherries
1⁄4 l Cherry nectar
1 package Vanillin sugar
1 piece of cinnamon stick
1 heaped Tsp cornstarch

Directions

1
Soak gelatine in cold water the day before. Bring cream, milk and 75 g sugar to the boil and simmer for 10 minutes. Leave to cool for about 10 minutes. Squeeze the gelatine and dissolve in the hot cream (see illustration).
2
Allow to cool and chill for 35-45 minutes until the cream begins to gel.
3
Chopping chocolate. Stir into the cream. Pour into a cold rinsed form (e.g. cereal bowl or lattes cup; approx. 600 ml content). Chill for at least 6 hours.
4
The next day, remove the stalks from fresh cherries, wash and stone them (drain the glass cherries). Bring to the boil with nectar, 2 tablespoons sugar, vanilla sugar and cinnamon. Simmer for 8-10 minutes. Mix starch and 1 tablespoon of water.
5
Bind cherries with it. Let it cool down if necessary. Turn out the panna cotta (see picture) and cut into pieces. Serve with hot or cold cherries.