milk, 1/5 cup
cream, 1/5 cup
gelatin, 0,07 oz
fructose, 1 tbsp
whole greek yogurt, 3 oz
black cherries in syrup


Put the gelatine to soak in a little cold water. In a small saucepan, heat the cream with the milk, when about to boil remove from heat, add the fructose and stir.
Squeeze the gelatine and add it to the cream, mix well until it is completely dissolved.
In a bowl put the greek yogurt, add the cream. Stir.
Put the panna cotta on the bottom of a mold and put in the freezer for about half an hour, so as to make it solidify a bit.
Once it is congealed, take a nice thick layer of sour cherries and pour over the remaining panna cotta.
Put in the fridge, it will take at least 4 hours before the panna cotta is ready.
When ready to serve, enrich your other cream with cherries and their delicious syrup.

Thanks to: I Pasticci Della Cuoca