Vanilla Panna Cotta

Ingredients

Panna Cotta

• 3 gelatine leaves
• 250ml milk
• 250ml double cream
• 1 vanilla pod; separated
• 25g sugar

Sauce

• 175g sugar
• 175ml water
• Splash of cherry liqueur
• 350g raspberries

Method

Panna Cotta

• Soak gelatine in a little cold water
• Milk, cream, vanilla (pod and seeds), sugar in a pan – bring to a simmer. Remove vanilla.
• Squeeze water out of gelatine, add to pan. Remove from the heat. Dissolve.
• In ramekins. Leave to cool. Fridge to set – at least an hour; best overnight.

Sauce

• Sugar, water, liqueur – bring to boil. Simmer till sugar is dissolved.
• Take off heat, add 1/2 of raspberries.
• Blend smooth. Sieve and add rest of the raspberries.
• Serve with a dusting of icing sugar.

You can adjust the sugar up or down in the panna cotta depending on what you have it with.