Ingredients
Method
For the Panna Cotta
- Soak cashew nuts in little hot water for 10 minutes. Blend them to a smooth paste. Keep aside.
- Soak gelatin in very little cold water until they dissolves and keep aside.
- In a pan mix milk, cream and honey, stir it and bring to a boil. Switch off the flame, add gelatin solution and cashew paste to it.
- Whisk the mixture until gelatin is dissolved properly and stain through a sieve.
- Pour in 4 ramekins or desired mould greased with cooking spray. Allow them to cool and chill in the refrigerator until set.
For Cherry Compote
- Put the cherries into a wide, deep frying pan, add 1/2 cup water, then bring to the boil. Continue to cook, stirring now and again until the fruit is starting to soften.
- Add sugar, stir until it dissolves, add the lemon juice, then bring back to the boil.
- Cook for 10 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple.
To Assemble the Panna Cotta
- Serve the panna cotta with cherry compote.