fill liquid measuring cup or small bowl with 1/2 c cold water. Sprinkle gelatin on top and let stand 5 min. heat sugar and half and half in a small saucepan over medium heat, whisking to dissolve the sugar Remove from the heat and whisk in the gelatin mixture until dissolved. Stir in the buttermilk and vanilla and almond extracts. Pour through a fine mesh sieve into a liquid measuring cup or bowl. Let cool to room temp, then divide among 6 glasses or small bowls. Refrigerate until firm, at least 4 hours. Make the compote: Combine the cherries and sugar in a large saucepan; let sit at room temp until juicy, about 4 hours. Add the ginger and star anise to the cherry mixture and bring to a boil over medium high heat. Cook, stirring occasionally and skimming any foam from the top, until thick and syrupy about 30 min. stir in the lemon juice and vanilla extract and cook 2-3 more minutes; remove from heat and let cool completely. Refrigerate any leftover compote in an airtight container for up to 1 month. Spoon on top of panna cotta and sprinkle with almonds.
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|Serving Size: 1 Serving (1208g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 276 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 99.3mg||31 %|
|Sodium 186403.6mg||6428 %|
|Potassium 1073.4mg||28 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 38.3g|
|Protein 17.9g||26 %|
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Calories per serving: 528
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