Lawrence Dallaglio's panna cotta recipe

• 3 g (0.1oz) Gelatine leaves
• 200 ml (7fl oz) Double cream
• 200 ml (7fl oz) Full-fat milk
• 1 Vanilla pod, split lengthways
• 75 g (2.6oz) Golden caster sugar
• 3 handfuls Summer berries, such as raspberries, blueberries and strawberries

1. Soak the gelatine in a small bowl of cold water.
2. Put the double cream, milk and vanilla pod in a pan and bring just to the boil.
3. Turn off the heat and leave to infuse for 30 mins.
4. Add the sugar and stir to dissolve.
5. Lift the gelatine out of the water and add it to the cream.
6. Stir to melt, then strain the mixture through a sieve and into a jug.
7. Pour among four 110ml ramekins, or dariole moulds if you have them.
8. Cover and chill overnight.
9. Dip each mould briefly into a bowl of boiling water, then carefully run a knife around the inside to dislodge the contents.
10. Turn onto plates and scatter over the berries.
11. Enjoy.

gelatine, cream, milk, vanilla, sugar, summer

Taken from www.lovefood.com/guide/recipes/12198/lawrence-dallaglios-panna-cotta (may not work)