|1 cup||Cherry Time cherries — pitted and halved|
|1 cup||full cream milk|
|3/4 cup||castor sugar|
|1 tsp||vanilla essence — or the seeds from 1 vanilla pod|
|1 tbsp||gelatine — dissolved in 1/3 cup boiling water|
|1/4 cup||Cherry Time cherries — pitted and halved|
|1 cup||dessicated coconut|
|200 g||castor sugar|
|Cherry Time cherries|
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.