Vanilla panna cotta with berries

Name: Vanilla panna cotta with berries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Ingredients: 3 Gelatine leaves; 450 ml Double cream; 150 ml Milk; 60 g Caster sugar; 5 ml Vanilla extract; 150 g Raspberries; 150 g Strawberries, hulled and halved; 100 g Blueberries; 10 g Icing sugar

A softly set Italian cream with a gentle wobble, flecked with vanilla and served with a heap of fresh berries. It's made ahead, so it's an easy finish to a special meal.

Ingredients

3 Gelatine leaves
450 ml Double cream
150 ml Milk
60 g Caster sugar
5 ml Vanilla extract
150 g Raspberries
150 g Strawberries, hulled and halved
100 g Blueberries
10 g Icing sugar

Method

Soak the gelatine leaves in a bowl of cold water until floppy.
Gently heat the cream, milk and sugar until steaming and the sugar has dissolved. Don't let it boil. Take off the heat and stir in the vanilla.
Squeeze the water out of the gelatine and stir it into the hot cream until completely dissolved.
Pour into six lightly oiled ramekins or small glasses, cool, then chill until set with a wobble.
Toss the berries with the icing sugar and leave to go juicy while the panna cotta sets.
Serve in the glasses, or dip each ramekin briefly in hot water and turn out onto a plate. Spoon the berries over and around.