1 cup milk
3 cups cream
15 amaretto cookies
8 tablespoons sugar, plus 1/4 cup
1 vanilla bean, split and scraped
5 sheets gelatin
2 cups pitted cherries
1/4 cup Vin Santo
Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool.
To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.
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