Cookies and Cream

1. 1

   Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer.

2. 2

   Turn off heat and let rest for 5 minutes.

3. 3

   Bloom gelatin in a bowl of cold water.

4. 4

   Puree the amaretto cookie mixture.

5. 5

   Remove gelatin, combine with all other ingredients.

6. 6

   Pass through a chinois.

7. 7

   Cool and pour into 4 individual ramekins.

8. 8

   Refrigerate until set, about 1 1/2 hours.

9. 9

   Combine cherries, Vin Santo, and 1/4 cup sugar in pot.

10. 10

    Simmer for 5 minutes.

11. 11

    Remove from heat and let cool.

12. 12

    To serve, turn each ramekin upside-down over a dessert plate to release panna cotta.

13. 13

    Top with a spoonful of marmallata.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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