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1
Pit the cherries, reserving 1/2 cup pits, and set the cherries aside for serving.
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2
Rinse the pits to remove any remaining fruit, and rub them in a clean tea towel to dry them.
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3
Now smash the pits: put them in another tea towel on a hard surface and smash them with a hammer so that they split open.
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4
Picking out just the kernels is tediousits fine to use the kernels and shells together.
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5
Combine the pits, cream, milk, and sugar in a medium stainless-steel saucepan and bring to a boil.
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6
Stir, reduce the heat, and simmer for 10 to 12 minutes.
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7
(Like apple seeds, cherry pits contain very small amounts of cyanide, which is toxic only in relatively large quantities.
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8
However, heating the cherry pits will release fumes that you should not breathe in, so do this in a well-ventilated area and do not stick your head directly over the pan while the pits are simmering.)
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9
Remove from the heat, cover tightly, and set aside to steep for 1 hour.
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10
Uncover the pan and return the liquid to a simmer.
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11
Meanwhile, put 2 tablespoons cold water in a medium bowl and sprinkle the gelatin over the water to allow it to soften.
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12
Let sit for 5 to 10 minutes.
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13
Strain the hot liquid through a fine-mesh strainer into a measuring cup.
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14
You need 4 cups liquid total; add a little more cream if necessary.
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15
Slowly pour the hot cream mixture over the gelatin, whisking gently to dissolve the gelatin.
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16
Whisk in the salt and taste.
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17
Set the bowl into an ice bath.
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18
Stir frequently so the panna cotta cools evenly.
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19
When it is slightly thickened, about 10 minutes, divide it among eight 4-ounce custard or tea cups.
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20
Cover the cups tightly with plastic wrap and refrigerate until set, 4 to 6 hours.
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21
Serve in the cups or unmold if desired by gradually tipping the cup upside down above a plate while lifting one side of the panna cotta off the cup and easing it onto the plate.
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22
Serve with some of the fresh cherries.
