Vanilla Panna Cotta with Strawberry Coulis

Ingredients

• 500ml double cream
• 50ml whole milk
• 50g caster sugar
• 1 vanilla pod, split and seeds scraped
• 3 gelatine leaves
• For the coulis: 300g strawberries, 2 tbsp icing sugar, juice of half a lemon

Method

1. 1

   Soak the gelatine leaves in cold water for 5 minutes.

2. 2

   Heat the cream, milk, sugar, and vanilla in a saucepan until just below boiling.

3. 3

   Squeeze excess water from the gelatine and stir into the hot cream until dissolved.

4. 4

   Pour through a sieve into four lightly oiled dariole moulds.

5. 5

   Cool to room temperature, then refrigerate for at least 4 hours.

6. 6

   For the coulis: blend the strawberries with icing sugar and lemon juice. Pass through a sieve.

7. 7

   To serve, dip each mould briefly in hot water and turn out onto a plate. Spoon over the coulis.