Vanilla Buttermilk Panna Cotta With Roasted Cherries

1. 1

   Combine the cream, sugar, vanilla bean pod and seeds and agar in a medium-sized saucepan over medium heat and, whisking very gently, cook for about 7 minutes, until the sugar dissolves and the mixture comes to a boil. Remove from the heat. Whisk in the buttermilk.

2. 2

   Ladle the mixture into 6 (6-ounce) ramekins. Cover loosely with plastic wrap and refrigerate for 2 hours, until set.

3. 3

   Meanwhile, to roast the cherries, preheat the oven to 325u00b0F. Line a sheet pan with a Silpat or parchment paper.

4. 4

   Split each cherry roughly in half with your thumbs, and remove and discard the pits. Spread the pitted cherries out on the prepared pan.

5. 5

   Sprinkle the cherries with the demerara sugar and roast for 30 minutes, or until the cherry skins begin to wrinkle, but the fruit is still somewhat firm. Let cool.

6. 6

   To assemble, top each panna cotta with about 1 tablespoon of the fruit and serve immediately.

* Per serving · 4 servings · Values may vary.