Vanilla panna cotta, serve with raspberry sorbet and meringu

Serves 6-8

Preparation time 15minutes

Ready to eat 2.5hrs

Double Cream 375ml

Semi skinned milk. 375ml

Vanilla pod x2

Sugar 40g

Gelatine sheets 4.5

Sauce pan 

Whisk 

Ceramic ramekins

Place your ramekins onto a tray and assure you have space in your fridge to place it when the dessert is setting

Soak the gelatine sheets in a bowl of cold water, leave to one side.

Taking your paring knife, carefully slice the vanilla beans length ways to split the pod in two, scrap the precious contents out using your knife, add to the sauce pan along with the milk, sugar and cream, give it a bit of a whisk , when just at the boil remove from heat.

Remove softened gelatine sheets from the cold water and remove as much water as possible with a good squeeze, add the sheets to the hot cream and vanilla mixture.

Let it sit for 10 mins, stirring occasionally. Pour the mixture into a jug and carefully distribute between your ramekins or moulds.

Set in the fridge for at least 2 hours, the perfect panna cotta should be set, stand up on a plate, have a little wobble to it but shouldn’t be runny.

Serve with fresh raspberries, raspberry sorbet (see recipe), meringues  

(recipe coming soon) and raspberry coulis (recipe coming soon)