Panna Cotta

Method

1. Drop the gelatine leaves one at a time into a bowl of plenty of cold water and soak for 5 min. Added all at once they stick together in a clump. They are ready when they flop over limply when you lift them.

   Add in this stepLeaf gelatine 3.5 g

2. Put the cream, milk and sugar in a 16 cm saucepan and warm on medium-low heat for 4 min, stirring. As soon as it steams, small bubbles appear around the edge and the sugar has dissolved, turn off the heat. A rolling boil can split the cream and weakens the gelatine.

   Add in this stepDouble or heavy cream (at least 35% fat) 180 mlWhole milk 60 mlCaster sugar 25 g

   medium-low heat

3. Squeeze the soaked gelatine firmly to remove the water, add it to the hot cream and stir until completely dissolved, then stir in the vanilla. Strain through a fine sieve into a jug and leave for 10 min, stirring now and then, until just lukewarm to the touch. Poured hot, the cream rises and the panna cotta sets in two layers.

   Add in this stepVanilla extract ½ tsp

4. If you plan to turn them out, wipe the inside of the 2 × 120 ml moulds with a very thin film of oil using kitchen paper; for serving in glasses, skip this. Divide the cream between them, cover with cling film and refrigerate for at least 4 h. It is ready when the centre wobbles like jelly but nothing runs when you tilt the mould.

   Add in this stepNeutral oil (for the moulds) ½ tsp

5. Berry sauce: put the berries, sugar and lemon juice in a small 14 cm pan and cook on medium heat for 6 min, stirring, until the berries burst and the sauce thinly coats the back of a spoon. Turn off the heat and let it cool completely; it thickens as it cools.

   Add in this stepMixed berries, fresh or frozen 120 gSugar (for the sauce) 20 gLemon juice 1 tsp

   medium heat

6. Dip each mould in hot water for 5 to 10 seconds, gently press the edge away from the side with a finger, cover with a plate and flip it over in one go. Spoon the berry sauce over and serve cold.