Greek Yogurt Panna Cotta

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~ Ingredients for Panna Cotta: ~ 225ml of milk ~ 1 tablespoon of powdered gelatin ~ 1 vanilla pod ~ 1 lemon ~ 450ml of double cream ~ 225g of Greek yogurt ~ A pinch of salt ~ 4 tablespoons of caster sugar ~ Ingredients for Cherry sauce: ~ Lemon juice to taste ~ 100gr of caster sugar ~ 400g of cherries ~ 100ml of red wine ~ 200ml of water

 

~ Pour the milk into a non-stick 2-litre saucepan. ~ Sprinkle the gelatin onto the milk and allow it to soften for about 5 minutes. ~ Scrape the seeds from the vanilla pod, grate the lemon's zest and add both to the milk. ~ Warm the saucepan over a medium-low heat until the gelatin dissolves. ~ Then add the double cream, Greek yoghurt, salt and sugar and whisk the mixture for about 2 minutes until the sugar dissolves. ~ Remove the saucepan from the heat and stir in the juice of half of the lemon. ~ Strain the liquid and pour into 8 ramekins or individual molds or small bowls that can hold at least 125ml. ~ Cover with plastic wrap and let them set in the refrigerator for at least 6 hours or overnight. ~ Panna cotta can be tricky to unmold. ~ The best way to do it is to dip the ramekins in hot water, then turn upside down onto a plate and shake once sharply. ~ Cherry Sauce Making: ~ To make the sauce, wash and stone the cherries, reserving the stones. ~ Place these between two sheets of cling film and crack them with a hammer. ~ Combine the cracked stones with the wine, water and sugar in a saucepan. ~ Bring to the boil and continue to heat until the liquid is reduced by half. ~ Strain the sauce and return it to the pan and discard the stones. ~ Finally, add the cherry flesh and cook until the fruit is softened and the sauce sticks to a spoon. ~ Add lemon juice to taste stir to combine and set aside to cool down. ~ Remove the Panna Cotta from the ramekins into a serving plate. ~ Pour some Cherry Sauce over them, garnish with fresh mint leave and serve. ~ Good luck and enjoy.