Dark Cherry and Amaretto Panna Cotta
Panna cotta is a creamy, custard-like dessert that is a delicious vehicle for this dark cherry, amaretto combo.
INSTRUCTIONS
The panna cotta will need to freeze for at least 3 hours, or overnight.
In a medium pot, combine the cream, sugar and vanilla or almond extract. Heat (scald) on medium-low until almost at a boiling point, about 10-15 minutes (do not boil). Remove the pot from the heat, cover with a lid and let sit.
Meanwhile, in a medium bowl, add the water. Slowly sprinkle in the powdered gelatin. Make sure that the gelatin gets completely moist without stirring it. (You may need to dab in a tiny bit more water with your wet fingertips). Let sit until the gelatin is fully "bloomed", about 10 minutes.
Reheat the pot of cream slightly, stir in the bloomed gelatin and make sure that the gelatin complete melts in the cream. Once the gelatin is melted, strain the cream mixture through a fine mesh sieve.
Pour into clean Silpat or silicone molds. Let cool slightly, then freeze until solid. (They will freeze within 3 hours, but you can also freeze them overnight).
In a medium bowl, toss the cherries with the sugar, 1 teaspoon lemon zest, 1 teaspoon lemon juice and Amaretto. Let soak for about 15-20 minutes. Stir in the flour.
In a medium sauté pan, pour the soaked cherries into the pan and cook on medium-low until the cherries are tender and the juices start to thicken, about 5 minutes.
When you are ready to serve, remove the panna cotta from the molds and place them onto serving dishes. Allow them to thaw, about 10 minutes.
Carefully spoon the cherries over the panna cotta along with some of the juices. Serve immediately.
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