- 400 g of cherries
- 400 gr. low-fat sour cream
- 200 gr. low fat milk
- Stevia to taste
- 4 sheets of gelatin
- 2-3 cloves
- 1/3 tsp cinnamon1 vanilla pod
INSTRUCTIONS
Wash the cherries and remove the pits with the special tool.
Cut about half into pieces.
We put the 3 sheets of gelatin in a deep dish with a little water to soak.
In a medium saucepan, pour the milk and cream with the stevia, the chopped cherries and the vanilla pod (split in half, scrape the seeds into the saucepan).
As soon as the milk starts to tremble, remove the pot from the heat, remove the vanilla pod and add the 3 sheets of gelatin (which we have previously drained well).
Stir until completely dissolved.
Transfer the mixture to the molds and when it cools, put them in the fridge for at least 4 hours.
Put the cloves, cinnamon and the rest of the cherries in a small saucepan and let them simmer for 1 minute.
Remove the pot from the heat and add the last sheet of gelatin (also soaked in cold water), stirring to dissolve well.
Put the mixture in the refrigerator.
At the time of serving, unmould the panna cotta on the plates and garnish with the cherry sauce
