Panna Cotta with Cherry Jam, Black Cherries and Biscuits

Method

Fill some cups with a thin layer of caramel and place them in the freezer. Soak the gelatine sheets in cold water for 10 minutes.
In a small pan, mix the cream, milk, sugar and vanilla beans and cook over a low flame until the milk just begins to boil. At this point, turn down the flame, remove the vanilla beans, add the gelatine and continue to stir for about 3-4 minutes (don’t allow the mixture to boil). Remove from the stove and allow to cool.
Get the cups from the freezer and pour the cooled cream mixture over top of the caramel, filling the cups completely. Place in the refrigerator for about 4 hours to solidify the cream. When ready, garnish with cherry jam, biscuit crumbs, two black cherries and some mint leaves.