Vanilla Buttermilk Panna Cotta With Roasted Cherries

• Panna Cotta
• 1 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 1 vanilla bean, split, seeds and pod reserved
• 1/2 teaspoon agar powder
• 1 2/3 cups buttermilk
• Sweet Roasted Cherries
• 2 cups fresh cherries (about 11/2 pounds)
• 2 tablespoons plus 1 teaspoon demerara sugar

1. Combine the cream, sugar, vanilla bean pod and seeds and agar in a medium-sized saucepan over medium heat and, whisking very gently, cook for about 7 minutes, until the sugar dissolves and the mixture comes to a boil. Remove from the heat. Whisk in the buttermilk.
2. Ladle the mixture into 6 (6-ounce) ramekins. Cover loosely with plastic wrap and refrigerate for 2 hours, until set.
3. Meanwhile, to roast the cherries, preheat the oven to 325u0b0F. Line a sheet pan with a Silpat or parchment paper.
4. Split each cherry roughly in half with your thumbs, and remove and discard the pits. Spread the pitted cherries out on the prepared pan.
5. Sprinkle the cherries with the demerara sugar and roast for 30 minutes, or until the cherry skins begin to wrinkle, but the fruit is still somewhat firm. Let cool.
6. To assemble, top each panna cotta with about 1 tablespoon of the fruit and serve immediately.

cotta, heavy cream, granulated sugar, vanilla bean, agar powder, buttermilk, cherries, fresh cherries, demerara sugar

Taken from food52.com/recipes/29711-vanilla-buttermilk-panna-cotta-with-roasted-cherries (may not work)