Panna cotta

Method

Soak the gelatine leaves in cold water for 5 minutes until soft. Gently heat the cream, milk and sugar in a saucepan until steaming but not boiling, then remove from heat and stir in the vanilla extract. Squeeze excess water from the gelatine and stir it into the warm cream mixture until completely dissolved. Strain the mixture through a fine sieve and pour into serving glasses or ramekins. Refrigerate for at least 4 hours, preferably overnight, until set and wobbling slightly. Serve chilled, optionally topped with fresh berries or fruit compote.