1

Lightly spray eight ½-cup (125ml) capacity dariole moulds with oil. Place on a baking tray.

2

Place 2 tablespoons water in a small jug and sprinkle over the gelatine. stir with a fork until the gelatine has completely dissolved. combine the milk, sugar, vanilla and orange rind in a small saucepan over low heat. stir for 2 minutes or until heated through and the sugar has dissolved. remove from the heat. add the gelatine mixture and stir to combine. cool to room temperature. strain into a bowl.

3

Add the yoghurt to the milk mixture and whisk until smooth. Pour the mixture into prepared moulds and cover with plastic wrap. Place in the fridge for 6 hours or until set.

4

Meanwhile, combine the cherries, orange juice, extra orange rind, extra sugar, star anise and cinnamon in a saucepan over low heat. cook, stirring occasionally, for 5 minutes or until the cherries are heated through. using a slotted spoon, transfer the cherries into a heatproof bowl. increase heat to medium and bring the syrup to the boil. simmer, uncovered, for 5 minutes or until the syrup thickens slightly. Pour over the cherries. Place in the fridge to chill.

5

Dip each mould briefly in hot water and turn panna cottas onto serving plates. add the poached cherries and syrup.