Vanilla Panacotta

Fill the air with the delicious aroma of fresh vanilla and your guests won't be able to wait to dive into this creamy panna cotta.


3 Gelatine leaves
600 ml Double Cream
100 ml Full Fat Milk
110 g Caster Sugar
3 quality Vanilla Pods (Madagascan preferably)
1 cap Dark Rum


Soak the Gelatine leaves in cold water for about 10 minutes
Add the Cream, Milk and Sugar to a pan
Split each Vanilla Pod lengthways and scrape the seeds in to the pan.
Drop the pods in too
Bring to the boil, over a medium heat, stirring occasionally
Tip in the Rum (if using) and stir to mix
Take the pan of the heat
Remove the Gelatine leaves from the cold water and squeeze very firmly
Add to the hot cream mixture, whisking until dissolved fully
Strain the mixture through a fine sieve into a jug and stand in a bowl of iced water
Stir frequently until the mixture starts to thicken
Pour into 4 8cm diameter dariole moulds or ramekins
Refrigerate for a minimum of 3 hours, preferraby overnight
To serve, run the tip of a sharp knife around the top edge of each panna cotta to release it from the side of the mould.
Dip the bottom of the dariole mould in a shallow dish of hot water for a few seconds
Turn the Pana Cotta out on to a plate and surround with a selection of soft fruits
Dust with icing sugar and top with a small piece of candied ginger or a small sprig of mint