Vanilla Panna Cotta with Strawberries

Ingredients

• 2 1/2 sheets gelatine
• 150 ml full-cream milk
• 400 ml fresh cream
• 60 g caster sugar
• 1 vanilla pod, split lengthways
• 250 g fresh strawberries, sliced
• strawberry compote for serving, optional

Method

1. Soak the gelatine sheets in cold water for 5 minutes.
2. Place the milk, cream, sugar and vanilla seeds in a saucepan.
3. Bring gently to a simmer, then remove from the heat.
4. Squeeze the excess water from the gelatine and stir it into the hot cream mixture until completely dissolved.
5. Divide between four ramekins or glasses.
6. Refrigerate for at least 3 hours until set.
7. If turning out, briefly dip the ramekin bases in warm water before inverting onto plates.
8. Serve with sliced strawberries and strawberry compote if desired.