Pannacotta with Poached Cherries

Lucy Kelly
Cook time 4 hours
Servings 4

Ingredients

1¼ cups (310ml) skim milk
1 vanilla bean, split lengthwise
2 tsp gelatine powder
2 x 200g tubs Nestle Diet Vanilla Yogur
425g can pitted black cherries in light syru
½ cinnamon stick 

Pannacotta with Poached Cherries

Method

Lightly spray four ¾ cup (185ml) capacity metal moulds or ramekins with oil.

Place milk in a small saucepan. Use a sharp knife to scrape the vanilla seeds into the milk, then discard the bean. Bring the milk mixture to the boil over medium heat. Remove from heat. Sprinkle gelatine over milk mixture and whisk until gelatine dissolves. Transfer to a medium bowl. Cool to room temperature.

Add Nestle Diet Vanilla Yogurt to the milk mixture and whisk until smooth. Pour into prepared moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.

Place the cherries (including juice) and cinnamon in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Allow to cool, then refrigerate until cold. To serve, dip each mould briefly in hot water and turn out pannacotta onto serving plates. Serve pannacotta with the poached cherries.