Panna cotta with cherries and coconut
400 ml coconut cream (22% fat or more)
4 tablespoons sugar
1 tablespoon dried coconut (finely ground)
10 g gelatin*
200 g pitted cherries
2 tablespoons brown sugar
Cherries to serve
* For a vegan version, use agar-agar while respecting the proportions and technology specified on the packaging.
Mix the sugar, grated coconut and coconut cream in a saucepan. Heat until the sugar dissolves. Soak the gelatine in 2 tablespoons of water for 5 minutes, then melt in a bain-marie. Stir it into the coconut mixture. Finally, pour the panna cotta into small greased cups. Refrigerate for several hours.
Meanwhile, prepare the sauce. Pit and cut the cherries into cubes. Place them in a saucepan and add the sugar. Cook over low heat, lidded, until the sauce thickens like a jam. Optionally, flavor with a pinch of cinnamon and 1 clove. Leave aside to cool.
Unmold the panna cotta into dessert plates and drizzle with sauce. Garnish with fresh cherries and serve.