275g white chocolate
1/3 cup caster sugar
1 teaspoon vanilla essence
2 tablespoons boiling water
3 teaspoons gelatine powder
250g plain Greek yoghurt
INGREDIENTS FOR THE CHERRY COMPOTE
2 cups pitted fresh cherries
1/2 cup sugar
1 tablespoon Cassis
METHOD FOR THE COMPOTE
1- Bring all ingredients to a boil in a small pan. Reduce the heat to medium-low. Simmer until cherries are softened and release the juices. Add a tablespoon of Cassis and cook for 1 minute or until the juices are thick enough to coat the back of a spoon.
1- Combine chocolate, cream, sugar, and vanilla in a sauce pan over a low heat. Cook stirring for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside.
2- Pour boiling water into a medium size bowl and sprinkle over the gelatine. Using a fork whisk to dissolve the gelatine. Set aside to cool slightly.
3- Add the cream mixture to the gelatine. Stir to combine.
4- If the mixture is still warm, set aside and let it cool.
5- Add the yoghurt to the cream mixture and whisk to combine.
6- Pour the mixture into individual moulds or ramekin dishes. Cover with plastic wrap and refrigerate over night.
7- Turn the Panna cotta out onto serving plates and spoon over the cherry sauce.
– If you are using ramekins or any other serving dish, just spoon the cherry sauce on top.