Chef Sharon Glass of South Africa & the world!

 
INGREDIENTS:
1tbsp unflavoured gelatine
2tbsp lemon juice
500ml Pick ‘n Pay’s Choice thick cream
250ml Pick ‘n Pay’s Choice full cream milk
160ml castor sugar
1½tsp vanilla essence
METHOD:
Soften the gelatine by sprinkling it over the lemon juice. Heat the cream, milk, sugar and vanilla in a pot. Add the gelatine mixture and dissolve on medium heat. Pour the mixture into a large oiled mould (±22 cm) or 6 individual lightly-oiled ramekins. Set in fridge for a few hours.
CHERRY SAUCE
410g can pitted black cherries
80ml sugar
30ml Kirsch, Grand Marnier or Cointreau
METHOD: Puree the cherries and their liquid in food processor. Add sugar if necessary.
Add the Kirsch, Grand Marnier or Cointreau and set aside until ready to use.
Spoon the sauce on to the plate. Run a knife around the edges of the panna cotta and unmould on top of the cherries.
 
LEMON PANNA COTTA
Serves 6
A simplified version of a crème caramel, panna cotta is a rich, creamy dessert that’s perfect for ending a meal. It is one of the easiest desserts to make and looks wonderful when served on a platter with the cherry sauce around it.
 
INGREDIENTS:
1tbsp unflavoured gelatine
2tbsp lemon juice
500ml Pick ‘n Pay’s Choice thick cream
250ml Pick ‘n Pay’s Choice full cream milk
160ml castor sugar
1½tsp vanilla essence
METHOD:
Soften the gelatine by sprinkling it over the lemon juice. Heat the cream, milk, sugar and vanilla in a pot. Add the gelatine mixture and dissolve on medium heat. Pour the mixture into a large oiled mould (±22 cm) or 6 individual lightly-oiled ramekins. Set in fridge for a few hours.
CHERRY SAUCE
410g can pitted black cherries
80ml sugar
30ml Kirsch, Grand Marnier or Cointreau
METHOD: Puree the cherries and their liquid in food processor. Add sugar if necessary.
Add the Kirsch, Grand Marnier or Cointreau and set aside until ready to use.
Spoon the sauce on to the plate. Run a knife around the edges of the panna cotta and unmould on top of the cherries.