Cherries jubilee with vanilla and yoghurt panna cotta

PT50M

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Ingredients

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Cherries Jubilee

Vanilla and yoghurt panna cotta

  • 250g of natural yoghurt
  • 2 vanilla pods, split and seeds discarded
  • 65g of caster sugar
  • 500ml of double cream
  • 2 gelatine leaves, soaked in cold water

To plate

1
For the yoghurt and vanilla panna cotta, combine the cream, sugar and vanilla pods in a saucepan
  • 2 vanilla pods
  • 500ml of double cream
  • 65g of caster sugar
2
Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt
3
Pass the mixture through a fine sieve and then pour into 4 individual cups or ramekins. Place in the fridge and leave to set overnight
4
For the cherries jubilee, bring the sugar, puréed cherries and lemon zest to the boil, then turn to down to a simmer and cook for 5 minutes
5
Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon
6
Allow the liquid to reduce until slightly thickened. Dissolve the cornflour in a little water and add to the mixture. Bring back to the boil
  • 1/2 tbsp of cornflour
7
Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce
8
To flame the cherries, in a separate pan heat the cherry brandy. Light with a match or lighter until it flames and pour over the cherries. Serve with the turned out vanilla and yoghurt panna cottas and some ginger biscuits for an extra touch
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