Makes:1 panna cotta and about 3 tablespoons sauce each
Chill:4 hrs to 24 hrs
Almond-Tangerine Panna Cotta
Place four 6-ounce custard cups or ramekins in a shallow baking pan; set aside. In a small saucepan stir together 3 tablespoons sugar and gelatin. Stir in milk. Heat over medium heat until gelatin is dissolved, stirring frequently. Remove from heat. Whisk in yogurt and 1/4 teaspoon of the almond extract until smooth. Pour mixture into custard cups. Cover and chill for 4 to 24 hours or until set.
For sauce, in a small saucepan stir together 1 tablespoon sugar and cornstarch. Stir in pomegranate juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in tangerine sections, cherries, and the remaining 1/4 teaspoon almond extract. Cool.
To serve, immerse bottom halves of custard cups in hot water for 10 seconds. Using a small sharp knife, loosen panna cotta from sides of cups. Invert a serving plate over each cup; turn plate and cup over together. Remove cups. Serve panna cotta with sauce.