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Pink Peppercorn Panna Cotta with Macerated Cherries
- 3 1/4 cups heavy cream
- 1 cup milk, divided
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons pink peppercorns, crushed
- 2 1/2 teaspoons unflavored gelatin
- 1 teaspoon vanilla extract
- Nonstick vegetable oil spray
- 12 ounces fresh cherries, pitted, halved, or frozen, thawed
- 1/4 teaspoon freshly ground black pepper
Directions:View on Bon Appetit
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