Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Soak the gelatine in a bowl with ice and cold water for 10 minutes until very soft.
Put the cream, milk, sugar and vanilla pod and seeds into a pan and bring gently to a simmer. Drain the gelatine through a fine sieve, discarding any ice and then squeeze out as much water as possible. Add to the cream and mix really well. Pour through a fine sieve into a jug. Leave for 5-10 minutes to thicken slightly, then mix really well and divide evenly between 6 x 150ml small pudding basins or suitable moulds. Cover and chill for at least 6 hours but preferably overnight.
Put the cherries, sugar, cornflour, ginger and syrup into a pan and cook over a medium heat for 5-10 minutes or until thick and saucy. Add the lemon juice and cool.
To serve, carefully dip the base of a mould in hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat with the remaining panna cottas.