Limoncello Panna Cotta With Black Cherry Sauce

• 3 whole Leaves Gelatin (About 5 Grams Powdered)
• 1 cup Cold Water
• 1 cup Whole Milk
• 1 cup Heavy Cream
• 2 Tablespoons Sugar, Plus 1/3 Cup, Divided
• 6 Tablespoons Limoncello Liqueur
• 1 cup Pitted Black Cherries
• 3 Tablespoons Lemon Juice

1. Soften the gelatin in a cup of cold water. Heat the milk, cream and 2 tablespoons sugar until tiny bubbles form. Stir in the limoncello and mix well. Remove from the heat and add the gelatin, stirring until it has completely dissolved. Pour the mixture into 4 individual cups and place in the refrigerator for a couple of hours to set.
2. To make the sauce, heat the cherries, remaining 1/3 cup sugar and lemon juice until the sugar has dissolved. Puree the mixture until well blended. You may pass the mixture through a sieve if desired for a smoother consistency. Spoon the sauce over the panna cotta in the cups. Refrigerate until ready to serve. Remove from the refrigerator 15 minutes before serving.
3. Note: I added the layer of black cherry sauce on top just to enhance the flavor of the custard and add a little interest to a very simple dessert. I actually used black cherries that I had in my freezer, but you could use just about any fruit, fresh or frozen, that you prefer. I served my panna cotta in small juice tumblers, but you could also use ramekins and plate the panna cotta for serving.

gelatin, water, milk, heavy cream, sugar, liqueur, black cherries, lemon juice

Taken from tastykitchen.com/recipes/desserts/limoncello-panna-cotta-with-black-cherry-sauce/ (may not work)