Cherry-infused panna cotta with toasted coconut and cherry-toffee shards

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Ingredients (10)

PANNA COTTA

1 cup	Cherry Time cherries — pitted and halved
3 cup	cream
1 cup	full cream milk
3/4 cup	castor sugar
1 tsp	Vanilla essence — or the seeds from 1 vanilla pod
1 tbsp	Sheridans gelatine — dissolved in 1/3 cup boiling water

TOPPING

1/4 cup	Cherry Time cherries — pitted and halved
1 cup	dessicated coconut
200 g	castor sugar

TO GARNISH

Cherry Time cherries

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Method:

For the panna cotta, place all the ingredients except the gelatine and cherries in a medium saucepan and bring to the boil on medium heat.

Remove from heat, whisk in the dissolved gelatine and then 1 cup of cherries, gently pounding the cherries for 2-3 minutes, allowing the fruit to infuse into the milk.

Strain to remove cherry pieces and pour into individual dishes or moulds and allow to cool completely before placing in the fridge overnight to set.

To make the topping, preheat the oven to 180°C.

Spread the coconut on a baking tray and place in the oven for 5 minutes or until lightly toasted. Remove and allow to cool while preparing the toffee.

For the toffee, place the sugar in a saucepan on medium heat and allow to melt, stirring to distribute the heat evenly.