Seans Strawberry Panna Cotta

• 3 gelatine leaves
• 500mL cream
• 200mL milk
• 75g (AAn cup) sugar
• AA1/2 vanilla bean, seeds scraped
• Berry sauce
• 200g sugar
• 200mL water
• 400g fresh or frozen strawberries

1. 1. Place the gelatine leaves in a bowl of cold water and leave them to bloom.
2. 2. Put cream, sugar and vanilla seeds in a saucepan, bring to a simmer and then remove from the heat.
3. 3. Once the gelatin leaves have bloomed, add them to the hot cream and stir until dissolved.
4. 4. Pour this mixture into a bowl.
5. 5. Sit this bowl in a large bowl of ice and stir the mixture it has completely cooled and begun to thicken (5AAA10 minutes). Do not pour the mixture into the ice.
6. 6. Pour the cooled mixture into moulds and refrigerate for at least two hours until set.
7. BERRY SAUCE
8. 1. Put the sugar and frozen berries into a bowl and wrap tightly with cling film
9. 2. Add two inches of water into a saucepan.
10. 3. Place the bowl on top of the pan to create a double boiler/bain-marie and simmer on a low heat for one hour until it forms a clear syrup.
11. 4. Take the pan off the heat and place the bowl in a fridge to cool.
12. 5. To serve, drizzle berry sauce onto the set pudding and garnish with fresh berries.

gelatine, cream, milk, sugar, vanilla bean, berry sauce, sugar, water, frozen strawberries

Taken from www.epicurious.com/recipes/member/views/seans-strawberry-panna-cotta-58395265 (may not work)