Panna Cotta

Ingredients

• 1600ml (2½ cups) double cream (heavy cream)
• 2100ml (scant ½ cup) whole milk
• 380g (⅓ cup) caster sugar
• 41 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)
• 53 gelatine leaves (or 1½ tsp powdered gelatine)
• 6For the berry coulis: 300g (10 oz) fresh or frozen mixed berries, 3 tbsp caster sugar, 1 tbsp lemon juice

Instructions

1. 1Soak the gelatine leaves in cold water for 5 minutes until softened. (If using powdered gelatine, dissolve in 2 tbsp cold water and let bloom.)
2. 2Heat the cream, milk, sugar, and vanilla pod (and seeds) in a saucepan over medium heat, stirring until the sugar dissolves. Do not boil.
3. 3Remove from heat. Remove the vanilla pod. Squeeze excess water from the gelatine leaves and stir into the hot cream until fully dissolved.
4. 4Strain the mixture through a fine sieve into a jug. Pour into 6 individual moulds (ramekins or glasses). Cool to room temperature, then refrigerate for at least 4 hours or until fully set.
5. 5For the coulis: place berries, sugar, and lemon juice in a saucepan and simmer for 5–8 minutes until softened. Blend until smooth, then strain if desired. Cool before serving.
6. 6To serve: run a knife around the edge of each mould and invert onto a plate (or serve in the glass). Spoon coulis generously over the top.
7. 7Tip: For a more stable set, increase gelatine by half a leaf. For a softer, creamier texture, use the recipe as given.