Place gelatine leaves in a bowl of cold water to soften.

In a saucepan, heat the cream, wattleseed and sugar over low heat until it comes to a simmer. Remove from heat and allow to gently steep for 5-10 minutes. Do not allow to cool - it needs to be warm for the gelatine to incorporate.

Squeeze excess water from the softened gelatine leaves and add to the warm cream mixture, whisking gently until fully dissolved.

Strain the cream to remove wattleseed particles, then, return the cream to the saucepan.

Pour the wattleseed-infused cream mixture into serving glasses or molds. These look beautiful in tall coupe glasses.

Refrigerate for at least 4 hours or until the pannacotta is set.

In a saucepan, combine pitted cherries, caster sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until cherries release their juices and the sugar dissolves. Simmer for an additional 10 or so minutes until the compote slightly thickens, being careful to not allow the cherries to catch.

Allow the cherry compote to cool to room temperature.

Spoon the cherry compote over the chilled wattleseed panna cotta just before serving.