Susan from Food Blogga
Makes 4 small servings.
1 cup whole milk
1 cup heavy cream or half and half
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 teaspoons powdered unflavored gelatin bloomed in 2 tablespoons water
3/4 cup fresh pitted cherries
1/2 cup sugar
1/4 teaspoon pure almond extract
1/4 teaspoon orange zest
1/2 teaspoon water or orange juice
In a small saucepan over medium-high, combine milk, cream, and sugar; bring to a boil. Stir in the almond extract. Remove from heat, and let stand for 20 minutes. Pass the mixture through a sieve. Microwave the gelatin for 8 seconds, and stir it in the cream mixture. Divide evenly among 4 small ramekins or other servings dishes. Cover with Saran Wrap, and place in the refrigerator for at least 3 hours.
To make the sauce, combine all ingredients in a small pan over medium-heat high. Bring to a boil, then simmer for about 10 minutes, until the sauce is slightly thickened. Leave at room temperature or refrigerate if making ahead. Just slightly re-heat it before serving, as it will thicken when chilled.
For an alternate presentation, you can flip the panna cotta upside down on a plate and spoon the glazed cherries on top.