Bill Marchetti

Sheep yoghurt pannacotta with cherry grappa sauce

Serves 6

Ingredients

600ml sheep’s yoghurt
350ml whipped cream
150ml pouring cream
150g castor sugar
4 cups sugar
1 tablespoon cornflour
1kg pipped cherries
_ teaspoon finely grated orange zest
2 gelatine leaves (soaked)
2 cups water
2 cups red wine
1 vanilla pod (scraped)
3 whole cloves
1 cinnamon quill
2 star anise 100ml grappa

Method

For the pannacotta, bring pouring cream, vanilla, zest and sugar to boil.

Dissolve the gelatine leaves over a low heat with a little water, and add to the cream.

Cool and whisk in the yoghurt.

Fold in the cream and put in plastic dariole moulds.

Refrigerate 4-5 hours before use.

To make the sauce, place the red wine, water, 4 cups sugar, cinnamon quill, star anise and cloves in a heavy-based saucepan and bring to the boil.

Add the pipped cherries, bring back to the boil and remove from the heat.

Add the grappa and allow to cool for 5-10 minutes.

Remove cinnamon quill, cloves and star anise and blend the rest with stick blender until smooth.

Pass through fine chinois and thicken with cornflour to a light coating consistency and chill.