Panna Cotta alla Vaniglia (Vanilla Panna Cotta)

Vanilla panna cotta

• 3 pieces Gelatin sheets
• 200 ml Whole milk
• 300 ml Double cream
• 60 g Caster sugar
• 2 tsp Vanilla extract

Berry compote

• 250 g Mixed berries
• 25 g Caster sugar
• 1 medium Lemon

1. Put the gelatin sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, set 4 ramekins on a tray in the fridge so they are cold when you pour in the mixture.
2. Pour the milk and cream into a saucepan and add the sugar. Warm gently over a low heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling.
3. Take the pan off the heat and whisk in the vanilla. Lift the gelatin from the water, squeeze out excess water, then whisk it into the warm cream mixture until fully dissolved.
4. Strain the mixture through a sieve into a jug, then divide between the cold ramekins. Chill for at least 4 hours, or until the panna cotta is set with a gentle wobble.
5. While the panna cotta chills, make the compote: put the berries in a small saucepan with the sugar. Finely grate in a little lemon zest, then squeeze in 1 to 2 tablespoons of lemon juice and simmer for 6 to 8 minutes until the berries soften and the juices turn syrupy; cool completely.
6. To serve, briefly dip each ramekin in hot water for 5 to 10 seconds, then run a thin knife around the edge and invert onto plates. Spoon over the cooled berry compote and serve cold.

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