Panna Cotta with Spiced Cherries and Bauple Nut Praline

Panna Cotta

Serves 4

• • PANNA COTTA
    • 1 leaf gelatine
    • 165ml pure cream
    • 100g caster sugar
    • ½ tsp vanilla paste
    • 250ml Greek yoghurt
    • 165ml thickened cream
  • SPICED CHERRIES
    • 350g caster sugar
    • 350g cherries, pitted
    • 1 cinnamon quill
    • 2 star anise
  • BAUPLE NUT PRALINE
    • 150g caster sugar
    • 125g macadamia, toasted

Method

Heat pure cream, sugar and vanilla in large heavy-based pan, stirring until sugar has dissolved. Soak gelatine leaf in cold water, squeeze excess water out of the gelatine and add to hot cream, stir to dissolve. Strain into a bowl and add the yoghurt. Place the bowl onto fridge and allow to cool – stir from time to time until mixture starting to set. Whisk thickened cream to soft peak & gently fold into yoghurt mixture. Pour into glasses and allow to set for 4 hours, preferably overnight. When ready to serve, spoon over cherries and a little of the syrup and scatter with the praline.

Spiced Cherries

Method

Combine sugar and 350ml of water in a pot with spices. Bring to a simmer then add cherries and poach for 4-5 minutes or until starting to soften. Cool in syrup

Bauple Nut Praline

Method

Pour sugar into small pot and place over a medium heat. Cook sugar to a rich caramel then stir in macadamia and pour onto a tray lined with baking paper. Allow to cool completely then break into small pieces using a pestle & mortar.