Ingredients – makes 6

For the panna cotta:

• 600 ml double cream
• 230 ml full fat milk
• 90 g sugar
• 10 g gelatine sheets
• 1 teaspoon high quality vanilla extract

To serve:

• a selection of seasonal fruit

Method

Make the panna cotta:

• Put the gelatine sheets in a bowl of cold water to soak.
• Pour the cream, milk, vanilla extract and sugar in a saucepan, heat gently while stirring but don’t let it boil.
• Remove from the heat and stir in the squeezed out gelatine leaves until dissolved.
• Pour the mixture into 6 ramekins and leave to set in the fridge for 4 hours

To serve:

• Unmould the panna cotta: dip each ramekin briefly in hot water to loosen the filling from the sides, reverse onto a plate and lift off the ramekin.
• Decorate with fresh fruit.