Vanilla Panna Cotta


Serves 6 – 8


3 gelatine leaves (use 4 leaves if the weather is very hot)
500ml cream
100g icing sugar
2 vanilla pods, split and seeds scraped out
100ml milk


Place the gelatine leaves in cold water to soak.

Place half of the cream, half of the icing sugar, the vanilla pods and seeds, and the milk into a small saucepan. Simmer for 8-10 minutes.

Remove from the heat, remove the vanilla pods.

Remove the gelatine from the water, and squeeze out any excess water. Stir in the softened gelatine leaves.

Cool until the mixture starts to thicken slightly.

Beat the remaining cream and icing sugar together, and fold into the first mixture.

Spoon into small individual moulds and refrigerate for at least 6 hours to set.

Serve chilled with roasted plums or nectarines, see recipe here