Cookies and Cream

• 1 cup milk
• 3 cups cream
• 15 amaretto cookies
• 8 tablespoons sugar, plus 1/4 cup
• 1 vanilla bean, split and scraped
• 5 sheets gelatin
• 2 cups pitted cherries
• 1/4 cup Vin Santo

1. Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer.
2. Turn off heat and let rest for 5 minutes.
3. Bloom gelatin in a bowl of cold water.
4. Puree the amaretto cookie mixture.
5. Remove gelatin, combine with all other ingredients.
6. Pass through a chinois.
7. Cool and pour into 4 individual ramekins.
8. Refrigerate until set, about 1 1/2 hours.
9. Combine cherries, Vin Santo, and 1/4 cup sugar in pot.
10. Simmer for 5 minutes.
11. Remove from heat and let cool.
12. To serve, turn each ramekin upside-down over a dessert plate to release panna cotta.
13. Top with a spoonful of marmallata.
14. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

milk, cream, cookies, sugar, vanilla bean, gelatin, cherries, vin santo

Taken from www.foodnetwork.com/recipes/cookies-and-cream-recipe.html (may not work)