Cherry Panna Cotta

Panna Cotta.. my favorite desert and oh so simple to make! 
I have always loved a panna cotta, but within the past few years I have come to see how easily it adapts to so many diet life-styles. When I am eating Paleo, I use coconut milk and honey, when I am restricting my diet to Keto, I use only whole cream and a sweetener like Swerve or Lankanto.

Here is a "classic" Italian Panna Cotta recipe, with the addition of a cherry glaze. 
In keeping with my Italian Style, :) I used a rum liquer in the cherry glaze, but traditionally, a cherry glaze is made with lemon or vanilla. What ever flavoring you decide to use, Im sure it will taste amazing!

Cherry Vanilla Panna Cotta

Panna Cotta

Ingredients

2 cups heavy cream 

1 cup half-and-half

1/3 cup sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

1 envelope unflavored gelatin*

(measures a little less than 1 Tbsp.)

6 tablespoons cold water

Instructions

Heat the half and half, heavy cream and sugar in a saucepan.

When sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 10-15 minutes. Remove the bean then rewarm the mixture before continuing.)

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 minutes.

Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolve

Divide the Panna cotta mixture into individual cups. 

Refrigerate for 3-4 hours.

To release from cups, place bottom of cup in hot water for 30 seconds, turn over on plate and it should slide right out. 

*If you are using gelatin sheets, soak 2 sheets in cold water, let sit for 10 minutes. When it’s time to add the gelatin to the panna cotta, squeeze gelatin and excess water that has been softening. Add to heated panna cotta and stir until dissolved.

When ready to serve, top with Cherry Sauce. Recipe follows. 

Cherry Rum Sauce 

Ingredients

2 lbs fresh pitted cherries

1/2 cup water

1/2 cup sugar more if you like it sweeter

1 tsp arrowroot flour

2 tsp rum (Vanilla or lemon Juice can be substituted)

Instructions

Put the water and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes till liquid begins to get syrupy. Add cherries. Cook on medium heat till liquid comes back to a boil, then lower heat to a simmer.  Cook till you see the cherries start to release their juices. *This is when you add your arrowroot slurry.

*Separately in a small cup, stir the arrowroot flour together with the rum (Or lemon juice) then add to the pan. 

Continue to stir and cook until the sauce has thickened and is glossy, this will only take a minute or two. Remove from the heat.

Let the sauce cool, then put into jars or an airtight container and refrigerate until needed. You can use it cold, room temperature, or warmed up.

Makes 1 and 1/2 quarts.