Chocolate Panna Cotta - cooking recipe

Ingredients

1 tbsp powdered gelatin, bloomed in cold water for 5 mins
1/2 cup chocolate pudding, at room temperature
1/4 cup milk, at room temperature
1 (13.5 oz) can pitted black cherries in syrup
1 pinch ground cinnamon

Preparation

Lightly grease 6 - 8 oz ramekins. Combine bloomed gelatin with 1/3 cup boiling water and stir until gelatin dissolves. Let cool slightly then add pudding and milk. Transfer to prepared ramekins and chill for 6 hours, or overnight.
Meanwhile, combine cherries, syrup and cinnamon in a small saucepan. Bring to a boil over medium heat, reduce heat and simmer, uncovered, for 5 mins, or until syrupy. Let cool.
To serve, unmold each panna cotta onto an individual serving plate. Serve with cherry compote.