Strawberry Panna Cotta

Ingredients
For the panna cotta
3 gelatine leaves
450ml double cream
200ml semi skimmed milk
100g white caster sugar
1 vanilla pod

For the strawberries
400g Strawberries, hulled and halved, or quartered if very large
100g white caster sugar

Method
1. For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften.
2. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture.
3. Heat gently until hot, but not bubbling.
4. Remove the gelatine leaves from the water, squeeze out any  liquid then add, one at a time, to the hot cream.
5. Stir until dissolved. Leave to stand for 20-30 mins until cooled.  (Remove the vanilla pods from the liquid by this point.)
6. Strain the mixture through a sieve into serving glasses, then chill for at least 3 hrs.
7. put sugar and strawberries into a small saucepan. and heat over a low heat until sugar melts and strawberries have softened.
8. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

Whitecurrant Jelly

Ingredients

1 kg whitecurrants

1 kg granulated sugar

small knob butter

Method

1. wash the fruit and strip the berries from the stem.

2. Place in a saucepan with 500ml water. Heat gently and cook until the berries are very tender about 10 to 15 minutes.

3. Strain through a nylon sieve pressing out as much fruit pulp as you can.

4. Place the fruit pulp in preserving large saucepan and add the sugar. Heat gently, stirring frequently until all the sugar has dissolved.

5. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached.
6. Add the butter to the saucepan and stir to disperse any froth.
7. Pour into sterilised jars, cover and seal immediately.