Yoghurt Panna Cotta & Cherry Jelly

Heat and mini heat wave in many parts of Greece in mid-June. Although unexpected and premature let us welcome it relaxed and refreshing. Follow the instructions given by the means of information for air-conditioned spaces or a dip in the sea at the nearby beach, with refreshing drinks in hand, it is a very good choice!
I would suggest a super icy, very light, and tasty dessert if you stay home. The only condition is to prepare the previous day to enjoy iced the next day.
Fresh cherries are sweet, delicious & nutritious, one of the most valuable summer fruits, beautiful, full of antioxidants, and healthy. Immersed in a light gel and combined with flavored panna cotta yogurt! This exquisite dessert requires very little and gives us the most pleasure.
Yours!

work: 1h:00′

time: 5h:00′

easy:

Jelly Ingredients (12 servings) a few cherries 2×100g (2×3.5 oz) cherry jelly 800g (1.8 lbs) water 1 tsp gelatin	In medium-size bowl dissolve the powder from the cherry jelly in 400 g (14.1 oz) boiling water. Mix well.	In a small bowl add the gelatin with 2 tablespoons of water to rise and add it to the jelly mixture. Also in the mix, add 400 g (14.1 oz) cold water and mix well.
Pour the jelly in a form and place it in the refrigerator to cool the gel and thicken. The metal form helps the jelly to clot faster.	Wash, dry, remove the core and the stem of cherries. Once you starts to thicken the gel take the form from the refrigerator and dip the cherries on the bottom of the form around like a wreath. Replace the form in the refrigerator for 2 hours to thicken the gel well.	Panna Cotta Cream 200g (7.1 oz) sour cream, thick 200g (7.1 oz) fresh milk 150g (5.3 oz) sugar 3 tbsp honey 1 tsp bitter almond essence or vanilla 1 sachet of gelatine 10g (0.35 oz) 350g (12.3 oz) strained Greek yogurt 1 orange, zest
In a saucepan and on low heat put the sour cream, milk, sugar, honey and almond essence. At the same time in a small bowl add some water and pour the remaining gelatin to swell.	Once the contents of the saucepan start to boil add the swollen gelatin. Mix 2-3 times and withdraw the saucepan from the heat. Do not boil. Allow 10 minutes to drop the temperature of the mixture and add the yogurt and zest of orange. Mix with the wire well to obtain uniformity the cream.	We leave aside for a moment to drop the temperature and pour it onto well chilled jelly cherries. Replace the form in the refrigerator overnight to well thickened panna cotta cream.

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Author Z. G. Sifaki