3 leaves gold leaf gelatin
300ml pure cream
⅓ cup honey
1 vanilla bean, split
600g Greek-style yoghurt
½ cup dessert wine
1 cinnamon stick
2 tsp rosewater
250g cherries, pitted
250g strawberries, chopped
Soak gelatin in cold water until softened.
Meanwhile, combine cream, honey and vanilla bean in a medium saucepan over medium heat until just heated through. Remove from heat.
Drain gelatin and lightly squeeze it. Add gelatin to the warm cream mixture, stir to combine. Add yoghurt; stir to combine. Remove vanilla bean and discard.
Lightly grease six ½-cup metal dariole moulds. Pour yoghurt mixture evenly among moulds. Place on a tray in the fridge for 6 hours or until set.
Combine wine, cinnamon and rosewater in a saucepan over low heat. Cook for 5 minutes or until heated.
Combine cherries and strawberries in a large bowl. Pour over hot wine syrup. Set aside to macerate for approximately 30 minutes.
Turn panna cottas out onto serving plates.
Remove cinnamon stick from cherry and strawberry syrup; drizzle macerated fruit over panna cottas to serve.