• RECIPES

Recipe Directions

1. We will need a rectangular pan H7x33x14cm (cake moodle) with plastic wrap. 

2. Put the boiling water in a bowl with the gelatin, and mix well with a teaspoon until the gelatin dissolves in the water.

3. In an other bowl add the yogurt, the sugar, the vanilla and mix well with a large whisk. Finally, add the water with the gelatin to the yogurt mixture. Stir until incorporated.

4. Transfer the mixture to the pan. Keep in the refrigerator covered with plasting wrap for 4 hours to freeze and tighten.

5. Meanwhile, put the cherries, the sugar and the water in a bowl. Mash with a hand blender. Then, cover and refrigerate.

6. When we are ready to serve, turn the panacota on a plate, remove the plastic wrap, spread the sauce and put the seeds of the pomegranate on top. Serve immediately, because this dessert is instant and must be served anywhere at the last minute.