Vanilla Pannacotta

This is one of those desserts that is super quick to prepare, tastes delicious and looks very impressive.  It needs time to set in the fridge so is the perfect dessert to make ahead of time.  You can add different flavours and decorations too.  I tend to make a berry sauce to go with the pannacotta too.  You will need 6 x 150ml ramekins or, if you don’t have ramekins you can use small glasses (in which case, eat straight from the glass and don’t turn out onto a plate).

1. Put the gelatine leaves into a small bowl and cover with water.  Leave them to soak for approximately 5 minutes, or until they are soft.
   
2. Split the vanilla pods in half lengthwise and using the back of a knife, scrape out the seeds.
   
3. Put the seeds, the pod halves, cream, milk and caster sugar into a large saucepan and give everything a good stir.  Gradually bring the ingredients up to a simmer (where bubbles are beginning to form around the outside edge of the pot), stirring occasionally, then take the pan off the heat.
   
4. Lift the gelatine out of the water and squeeze out any excess water.
   
5. Put the gelatine into the hot cream and vanilla mixture and stir or whisk it until it has melted in. Remove the vanilla pods.
   
6. I find it easier to pour the mixture into a jug first and use this to pour it equally into the ramekins.  Put the ramekins into the fridge and chill them until they are set.  I leave then for at least 6 hours but you can do them a day or two in advance.
   
7. When you are ready to serve, take the ramekins out of the fridge, run a warm knife around the edge of the ramekin to loosen the pannacotta, briefly dip the bottom of the ramekin into a bowl of hot water, invert the serving plate on the top of the ramekin and gently turn both plate and ramekin over.  The ramekin should lift off the pannacotta easily.  If it doesn’t, then dip the base of the ramekin into the warm water for a few seconds longer and repeat.
   
8. For a Summery dessert, serve with fresh berries.  If you want a winter-spiced dessert – ideal for Christmas – you can make my Mulled Wine Sauce with Berries and pour this around the outside of the pannacotta.