Jim Beam Bourbon Panna Cotta with Poached Cherries

Directions

1. Heat heavy cream and Jim Beam Pancake Syrup
2. In a separate bowl, sprinkle the powdered gelatin over the cold water and allow to bloom for 5 to ten minutes.
3. Lightly spray with non-stick spray (or oil) 4 custard cups with neutral tasting oil.
4. Pour the warm cream mixture over the gelatin and stir to combine until gelatin is dissolved.
5. Pour this mixture into the custard cups and chill in the refrigerator until firm, 3-4 hours.
6. In a saucepot, simmer the frozen cherries with the water, Jim Beam Original Bourbon, and Jim Beam Pancake Syrup until slightly thickened, set aside until room temperature.
7. Unmold the panna cotta and garnish as desired. You can also pour the warm panna cotta into wine goblets, martini glasses, etc., any serving dish you like.
8. Pour the syrup over the panna cotta and serve.