Chocolate Panna Cotta

1. 1

   Lightly grease 6 - 8 oz ramekins. Combine bloomed gelatin with 1/3 cup boiling water and stir until gelatin dissolves. Let cool slightly then add pudding and milk. Transfer to prepared ramekins and chill for 6 hours, or overnight.

2. 2

   Meanwhile, combine cherries, syrup and cinnamon in a small saucepan. Bring to a boil over medium heat, reduce heat and simmer, uncovered, for 5 mins, or until syrupy. Let cool.

3. 3

   To serve, unmold each panna cotta onto an individual serving plate. Serve with cherry compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.