Spiced cherry panna cotta with lemon mascarpone

1. Blitz the cherries in a food processor along with the cinnamon, clove, nutmeg and lemon juice

2. Place the cream and sugar in a saucepan on a medium-low heat and stir until the sugar dissolves

3. Add the Spiced Cherry Puree to cream and mix well, leave to simmer

4. Place the gelatine sheets in some cold water until they become limp

5. Take the gelatine sheets and stir into the cream until it fully dissolves

6. Pour the cream mixture into moulds or wine/martini glasses and refrigerate for at least 2 hours though this can be done overnight

7. To make the Lemon Mascarpone simply place the mascarpone, lemon zest and icing sugar and whisk until well combined

8. If they’re in glasses simply take out of the fridge and serve with lemon mascarpone. If you’re using moulds then dip the mould to about the halfway point in water for 20-30 seconds then remove and place an upside down plate over each mould, flip and remove the moulds leaving the panna cotta behind and serve with lemon mascarpone