Summary

Ingredients

• 250 g sour cherries
• 2 dl red wine
• 2 dl cherry juice
• 80 g suar
• 1 clove (s)
• 0.5 stick ½ cinnamon
• 2 star anise
• 1 vanilla pod (s)
• 3 cl kirsch
• 10 g cornstarch
• some water

Also: (for the panna cotta)

• 1 vanilla pod (s)
• 600 g whipped cream
• 1 pinch (s) salt
• some lemon (s), untreated
• 2 tablespoon sugar
• 6 sheets gelatin, white

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Instructions

1. For the spicy cherries, reduce the red wine by half, add the cherry juice, sugar and spices and simmer for about 5 minutes. Pour in, mix the cornstarch with a little water and thicken the stock. Put the cherries in the hot stock, simmer in it for about 1 minute, set aside and let cool down to room temperature. Refine with the kirsch.
2. For the cream, cut the vanilla pod lengthways and scrape out the pulp. Bring the cream with the vanilla pod and pulp, salt, 2 pieces of lemon peel and sugar to a boil in a saucepan rinsed with cold water, simmer gently for about 10 minutes. Soak the gelatine in water according to the instructions on the packet. Remove the vanilla pod and lemon zest from the cream. Gently squeeze out the gelatine and dissolve it in the hot cream. Pour the cream into molds, allow to cool and refrigerate (preferably for several hours).
3. Serve the panna cotta with the spicy cherries.