[adapted from recipe by Susan of Food Blogga]

INGREDIENTS

for panna cotta

• 1½ cup whole milk
• 1½ cup double cream or some cream plus evaporated unsweetened milk
• ¾ cup fine white sugar
• ¾ tsp almond extract
• 2 x 6 g packets of Vege-Gel (vegetarian substitute for gelatine)

for the compote

• 300 g fresh cherries, sour cherries would be the best (pitted)
• ½ cup fine white sugar
• ½ tsp almond extract
• 2 small oranges for zest – about 2 tbs of zest
• juice of ½ small orange
• almond flakes to sprinkle

EQUIPMENT

• 4 ramekin or other similar size dishes
• lemon/orange zester

METHOD

1. In a small saucepan combine, milk, cream, almond extract and sugar and heat over low fire till all sugar is melted.
2. Sprinkle in Vege-Gel, stirring constantly, till completely dissolved.
3. Pour into ramekin dishes and refrigerate until cooled down.
4. In meantime prepare compote. In a small saucepan place cherries, sugar, almond extract, three quarters of the orange zest and orange juice and heat over medium fire for couple of minutes, till the sauce become thick.
5. Cool down a little bit and spoon out the topping on cooled down panna cottas.
6. Sprinkle with almond flakes and the rest of orange zest.
7. Serve immediately.

Makes 4 servings.

NOTES

If the compote was prepared earlier, keep it separate till the last moment, reheat a little bit and pour over panna cottas just before serving.

I used sweet red cherries and it was a little bit too sweet, but everyone loved it.

If the panna cotta mixture become to clumpy, heat again, blend with hand mixer and then pour into dishes.

Optionally you can flip the panna cottas upside down on the plates and then top them with cherry topping.