JamieOliver.com

Ingredients
600 g single cream
50 g white chocolate/kuverture
1 vanilla pod
1 tblsp sugar
pinch of pepper
pinch of ginger powder
4 tblsp ginger syrup
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4 leaves gelatine (about 7 g altogether)
cold water
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for the cherry-sauce:
250 ml white wine
2 tblsp caster sugar
250 g cherries
1 pinch chillie powder
2 tsp cocoa (100%)

To make pannacotta is easier than I ever thought possible. Not to mention the fact it´s even tastier when homemade! It just takes a while until it´s gelatinized in the fridge, so I prefer making it the day before when I serve it after lunch or in the morning when served after dinner.

Method
Put the single cream, vanilla pod, sugar, pepper, ginger powder and ginger syrup in a pot and gently boil for about 15 minutes. Turn off the heat and add the white chocolate, let it melt completely and stir the cream every now and then.

Put the gelatine leaves in cold water for five minutes, wring the water out and put the gelatine into the cream, let it melt whilst stirring the cream.

As soon as it starts gelatinizing, pour it in four little forms that have been washed out with cold water.

Let the panacotta cool off and put it in the fridge until it´s fully gelatinized.

Put all the ingredients for the cherry-sauce into a pot and bring to boil. Reduce the heat and let it simmer for 15 minutes. Let it cool off until it´s a tad more than lookwarm.

Place the panacotta on a dessert plate and pour some of the sauce and cherries around it.