Sour milk panna cotta with cherry compote

Ingredients:

Panna Cotta

• 8 gr. gelatin
• 1/3 cup sugar
• 1 cup drinking cream (10% fat)
• 1 tbsp. sour milk
• 2 tsp vanilla extract
• 2 tsp almond extract

Cherry compote

• 6 cups pitted cherries (about 1100 g whole cherries)
• 3 tbsp. sugar
• 1 thin slice of peeled ginger
• 1 star anise (star anise), optional
• Juice of 2 lemons
• 2 tsp vanilla extract
• Chopped toasted almonds, for sprinkling (optional)

Preparation:

1. Prepare panna cotta: Fill a measuring cup or small bowl with 1/2 cup cold water; add gelatin and let it sit for 5 minutes to bloom.
2. Combine the sugar and cream in a small saucepan. Place on the stove and heat over medium heat, stirring, until the sugar dissolves. Remove from the stove and stir in the gelatin until completely dissolved.
   
   Stir in the sour milk, vanilla and almond extracts. Strain through a fine-mesh sieve into a large measuring cup or bowl. Cool to room temperature, then pour into 6 glasses or small bowls. Chill until solid, at least 4 hours.
3. Prepare compote: Combine cherries and sugar in a large saucepan and let sit at room temperature for 4 hours, until juice forms.
4. Add ginger and pepper to the cherry mixture. star anisePlace on the stove and bring to a boil. Cook, stirring occasionally and skimming off any foam that forms on the surface, until a syrup forms, about 30 minutes.
   
   Stir in the lemon juice and vanilla extract and continue cooking for another 2-3 minutes. Remove from heat and cool completely. (The remaining compote can be stored in an airtight container in a cool place for up to 1 month.) Pour the cherry compote into the panna cotta glasses and sprinkle with almonds.