Vanilla and ouzo panna cotta with ouzo poached cherries

1. Place a saucepan on a low heat and add double cream and caster sugar. Stir continuously until the sugar has completely dissolved

2. Take the saucepan off the heat, split the vanilla pod and scrape the seeds

3. Place the seeds, vanilla pod and ouzo into the cream and stir to mix well

4. Leave for 30 minutes to allow the flavours to infuse

5. Place the gelatine sheets in a bowl of cold water and leave for a couple of minutes to get loose

6. Put the saucepan back on a low heat and add the yoghurt and stir for couple of minutes to break down and infuse

7. Add gelatine sheets and once again stir until fully dissolved

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

9. Meanwhile put a saucepan on a low heat and add water and sugar, stir continuously until the sugar has dissolved

10. Place on a medium- high heat and bring to boil

11. Add cherries, mint and ouzo and let it simmer for 5-6 minutes, turn off the heat upon completion and leave to cool

12. If the panna cottas are in glasses serve with the poached cherries on the panna cotta with some of the syrup on top. 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 poached cherries and some syrup, reserve some syrup for another time (repeat process if unsuccessful like I sometimes am)

13. Ideas for syrup: making a sorbet or adding to normally bland cakes making small incisions in the cake to soak in