Chocolate Blancmange With Vanilla Cherries

• 1/4 cup cornstarch
• 2 tbsp cocoa powder
• 2 tbsp granulated sugar
• 1 1/4 cups milk
• 1 1/4 cups heavy cream or half-and-half
• 1 tsp vanilla extract
• None None Vanilla Cherries
• 1 None vanilla bean, split lengthwise, seeds scraped out
• 1/2 cup granulated sugar
• 18 oz fresh cherries

1. Sift cornstarch, cocoa powder and sugar into a medium saucepan. Gradually stir in milk and cream. Cook, stirring, over medium heat until mixture boils and thickens. Reduce heat and simmer, stirring, for 2 mins. Remove from heat and stir in vanilla.
2. Distribute mixture between 6 serving glasses. Cover surface directly with plastic wrap then chill for 3 hours.
3. Meanwhile, for the vanilla cherries, place vanilla bean, vanilla bean seeds, sugar and 3/4 cup water in a medium saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until syrup is slightly thickened.
4. Transfer syrup to a medium heatproof bowl. Add cherries and stir until well coated. Cover and chill for 1 hour. Serve blancmange topped with cherries and syrup.

cornstarch, cocoa, sugar, milk, heavy cream, vanilla, vanilla cherries, vanilla bean, granulated sugar, fresh cherries

Taken from recipes-plus.com/api/v2.0/recipes/35888 (may not work)