Orange scented panna cotta with poached cherries

Instructions

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.