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This recipe was uploaded by maddimouse
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.