Panna Cotta

recipe by lennie ware

Ingredients:
3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar
For the sauce
175g/6oz sugar

• For the panna cotta, soak the gelatine leaves in a little cold water until soft.

• Put the milk, cream, vanilla pod and seeds and sugar into a saucepan and bring to a simmer.

• Remove the vanilla pod and discard.

• Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.

• Stir until the gelatine has dissolved.

• Divide the mixture among 4 ramekins or glasses if you don’t want to turn the panNA cotta out and leave to cool.

• Place into the fridge for at least an hour, until set.

• in a saucepan, heat Frozen raspberries with a tablespoon of sugar. Heat through then make into a purée

• when the panNa cotta is set, Just scoop out half a passion fruit on to the top.