Fresh Cherry Panna Cotta

Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Set aside for 15 minutes until softened.

In a large bowl, whisk 1 cup whipping cream and yogurt together. Set aside.

Over medium heat, put remaining cream, 1/2 cup sugar and 1 tablespoon vanilla paste in a small sauce pan. Stir until sugar is dissolved and cream begins to simmer. Remove from heat.

Add the gelatin to the hot cream pan mixture and stir to dissolve the gelatin into the cream. Add hot cream and gelatin mixture to bowl of cream and yogurt, and stir to combine. Divide mixture into individual serving cups. Let cool to room temperature and cover with plastic wrap. Refrigerate at least 3 hours or overnight.

Make the compote by putting the cherries, remaining vanilla paste, additional sugar (if needed), lemon zest, lemon juice and remaining water in a saucepan. Bring to a boil and reduce heat to medium. Cook, stirring occasionally until the liquid thickens, about 15 minutes. Remove from heat and discard the strip of lemon zest. Let cool and refrigerate until ready to serve.

Before serving, spoon the cherry compote on top of each of the cups of panna cotta, dividing the compote evenly between the cups. Serve with a sprig of mint.