for 6 personsfor the coconut panna cotta
8 g gelatin
400 ml coconut milk
250 ml fresh liquid cream
80 g sugar
1 tbsp. lemon juice
1/2 vanilla pod (seeds)for the spicy cherries
500 g cherries
30 g sugar
1/2 lemon (juice)
1/2 stick of cinnamon
1 tbsp. white rum (optional)
1/2 tsp. cornstarch
Coconut panna cotta
For the coconut panna cotta soak gelatin in cold water for about 10 minutes. In the meantime, pour coconut milk, fresh liquid cream, sugar and lemon juice into a small saucepan. Add the seeds of the vanilla pod, mix everything well and bring to a boil. Remove from the heat when the mixture hints to boil, add squeezed gelatin and stir to melt.
Then distribute the mixture evenly in 6 glasses or molds, let cool and put in the fridge for at least 4 hours. Remove the panna cotta from the molds after the rest time or serve it directly in the glasses garnished with spicy cherries (see recipe below) and a few mint leaves.
For the spicy cherries wash and pit cherries. Then put them in a saucepan with sugar, lemon juice, cinnamon, cloves and cornstarch. Boil over high heat for 8-10 minutes, stirring occasionally.
If you like, you can add a tablespoon of white rum at the end. Remove from the heat and let cool. Serve the spicy cherries with the coconut panna cotta.