Yoghurt Panna Cotta on sour cherry groats

Name: Yoghurt Panna Cotta on sour cherry groats
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Sour cherries; 150 g Sugar; 200 ml Elderberry juice; 250 ml red grape juice; 1 Cinnamon stick; 40 g Cornstarch; 1 Vanilla pod; 100 ml Milk; 7-10 Tbsp grated peel of 1 untreated orange and 2 untreated lemons; 2 sheets Gelatine; 400 g Whole milk yoghurt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Sour cherries
150 g Sugar
200 ml Elderberry juice
250 ml red grape juice
1 Cinnamon stick
40 g Cornstarch
1 Vanilla pod
100 ml Milk
7-10 Tbsp grated peel of 1 untreated orange and 2 untreated lemons
2 sheets Gelatine
400 g Whole milk yoghurt

Directions

1
Wash, stalk and stone the cherries. Caramelise 100 g sugar in a flat pot. Deglaze with elderberry juice and grape juice. Add cinnamon stick and cherries, bring to the boil and simmer for about 5 minutes. Stir starch and some cold water until smooth. Stir into the juice, bring to the boil again briefly and remove from the heat. Remove the cinnamon stick.
2
Put the groats into 4 dessert glasses and let them get cold. Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, 50 g sugar, vanilla pod and pulp, orange and lemon peel to the boil briefly. Remove from the heat and leave to stand for 10-15 minutes. In the meantime, soak the gelatine in cold water, squeeze it out and dissolve it in the warm milk. Pour through a sieve, mix with the yoghurt and pour onto the firm cherry groats