25 min


  1. If using leaf gelatine, soak the gelatine in the milk. If using powdered gelatine, sprinkle the gelatine over the milk, stir, then microwave on high for 30 seconds.
  2. Place the cream, sugar and chocolate in a saucepan and stir over a medium heat until the chocolate has melted.
  3. Add the gelatine and milk and stir until the gelatine has dissolved.
  4. Place pitted cherries in the base of six moulds then pour over the panna cotta mixture.  Refrigerate for three to six hours or overnight.
  5. When ready to serve, dip the panna cotta moulds in boiling water then unmould onto serving plates and top with whole cherries.

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