Vanilla panna cotta recipe

Ingredients

• 500 ml milk
• 500 ml double cream
• 1 tsp vanilla essence
• 50 g sugar
• 7 sheets leaf gelatine, soaked in cold water
• 350 g sugar
• 350 ml water
• 700 g raspberries

Method

1. Put the milk, double cream, vanilla and 50g sugar in a saucepan. Heat gently to a simmer.
2. Squeeze excess water from the pre-soaked gelatine leaves. Add them to the hot dairy mixture, take the pan off the heat and stir until completely dissolved.
3. Divide between ramekins, leave to cool and refrigerate until set; the source allows at least 1 hour.
4. For the raspberry sauce, bring the 350g sugar and water to the boil and simmer until the sugar has dissolved. Remove from the heat and blend with half the raspberries.
5. Pass the sauce through a sieve, stir in the remaining raspberries and leave it to cool.
6. Serve the set panna cottas with the raspberry sauce.