1. Fill a bowl with cold water and let the leaf gelatin soak in it. Wash the lemon and the orange thoroughly with hot water and finely grate about 1 teaspoon of zest from each. Halve the vanilla pod lengthwise and scrape out the pulp with a small knife.
2. Bring the milk together with 80 g sugar, the vanilla pod, the vanilla pulp, and the lemon and orange zest to a boil in a pot, and let everything steep over low heat for about 10 minutes.
3. Squeeze the leaf gelatin well and dissolve it in the milk while stirring constantly. Strain the liquid through a sieve and mix it in the pot with the yogurt. Fill the mixture into dessert molds or glasses and place them in the refrigerator for at least 3 hours.
4. Wash the rosemary, shake it dry, and chop the needles from the stems. Let the cherries drain in a sieve.
5. Let 5 tbsp sugar caramelize in a pot over medium heat for about 2 minutes until golden brown. Deglaze the caramel with wine and let it simmer for approx. 4 minutes until the liquid has reduced to about half.
6. Mix the starch with a little cold water in a bowl and stir it into the pot. Remove the pot from the heat and stir in cold butter with a whisk. Add the rosemary needles and the cherries to the liquid and set aside.
7. Unmold the yogurt panna cotta from the molds. To do this, carefully run a small knife along the edge. Serve them with the rosemary cherries. Enjoy your meal!
Nutrition per serving
kcal: 339
Protein: 9 g · Fett/Fat: 9 g · Carbs: 53 g
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