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.
