University of Derby Buxton’s chef lecturer Robert Stordy serves up another tasty recipe, this time amaretto panna cotta with poached cherries.
350ml double cream
45g granulated/caster sugar
6g leaf gelatine
200g cherries, fresh or tinned
Soak the gelatine in cold water until soft.
Pour the milk and cream into a saucepan and bring to just below the boil and simmer for about five minutes. Stir in the sugar. Squeeze out the water from the gelatine and add to the hot cream. Add the amaretto and cool.
Strain into four serving dishes or glasses, refrigerate until set, overnight is better.
Tinned; strain off the juice from the cherries, place into a saucepan and boil down to a syrup consistency, chill.
Fresh; poach the cherries for about three to five minutes in a little water with sugar, cinnamon, cloves and lemon zest, remove cherries, strain cooking liquor and chill.
Serve with thin biscuits or shortbread.
Add a little cherry brandy to the cherries when poaching.