Panna cotta with cherries and lemon

Procedure

Panna cotta with cherries and lemon

To freeze cherries, denocciolare cherries and whip. Pass the juice through a sieve to remove bits of peel. Mix the cornstarch and sugar and add the cherry juice, stirring until the dust shall not be loosed, then bring the mixture to a boil and cook, stirring constantly, for 2-3 minutes until the chill of cherries you will not thickened. Pour the cold cherries on the bottom of each bowl and allow to cool completely, first at room temperature and then in a refrigerator.

For the panna cotta with lemon, put the gelatine in cold water for 15 minutes. Meanwhile, pour in the milk caasseruola, the cream, sugar and grated lemon rind. Bring the liquid to a boil, turn off the heat and add the gelatin. Stir for a few minutes until the gelatin is not dissolved completely. Strain the cooked cream to remove the lemon zest and let cool panna cotta until it reached room temperature.
Pour the cooked cream into cups above the frost now cold cherries and clotted. Place the cups in the refrigerator again.

For the caramelized cherries, denocciolare cherries, put them in a pan, add sugar and lemon juice and cook over low heat for 10 minutes, until the cherries are a little withered they won't have formed a thick syrup. Allow to cool completely and, When the panna cotta will clotted, garnish with candied cherries and their syrup. Garnish the panna cotta with lemon and cherries with a fresh cherry and serve immediately. Bon appétit!