Ingredients

The following ingredients have 4 Servings
  • 3 gelatine leaves
  • 250ml/9fl oz milk
  • 250ml/9fl oz double cream
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 25g/1oz sugar
  • 175g/6oz sugar
  • 175ml/6fl oz water
  • splash cherry liqueur
  • 350g/12oz raspberries
  • 4 sprigs fresh mint
  • icing sugar, to dust

Instruction

  • For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  • Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  • Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  • Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
  • For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  • Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
  • Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  • To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.