Cooked Cream
Panna Cotta
250ml (9floz) Double Cream
250ml (9floz) Milk
25g (1oz) Caster Sugar
3-4 Leaves Gelatine (or vegetarian alternative)
1 Vanilla Pod
Split the vanilla pod and scrape out the seeds.
Place the pod, seeds, cream and milk into a saucepan and heat to just below boiling point.
Remove from the heat and allow to stand for at least an hour.
Remove the vanilla pod and discard.
Place the gelatine leaves in cold water for a few minutes, to allow to soften.
Gently heat the cream and stir in the sugar, ensure it is fully dissolved.
Remove from the heat and stir in the gelatine, ensure it is fully dissolved.
Pour into 4-6 ramekins (depending on size).
Wrap with cling film and place the the fridge for 3-4 hours, until set.
When ready to serve, dip the ramkins briefly in hot water and slide a knife around the edge to help release them, turn out onto serving plates.
Serve as is or with a seasonal berry coulis.
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