Panna cotta with cherry and crumble

Put all the ingredients in a bowl, crumble them, and place them on a baking tray lined with parchment paper. Bake in a preheated oven for 10 minutes at 170 °C.

Heat the cream and add the panna cotta powder, then cook the cream while constantly stirring. Pour the cooked cream into molds for individual servings. Place the molds with the cream in the refrigerator, then cover the mold with cream with cling film and put it in the freezer.

After freezing, remove the frozen cream from the mold.

Cook the sour cherries, sugar, and vanilla sugar, then puree the cooked cherries with an immersion blender and strain through a fine sieve. Reduce the coulis to the desired thickness.

Layer the panna cotta on the crumble and before serving, drizzle the dessert with cherry coulis.