250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar
FOR THE SAUCE
175g/6oz sugar 175ml/6fl oz water
Splash of raspberry, cherry or blackcurrant liqueur
350g/12oz raspberries
TO SERVE
Sprigs of fresh mint and blueberries (optional)
Method
Method:
To make the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod, scraped seeds and sugar into a heavy-bottomed pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of gelatine leaves, then add leaves to pan. Remove from the heat and stir until the gelatine has dissolved.
Divide the mixture between four pretty glass serving bowls and set aside to cool. Place into the fridge for at least an hour, until set.
To make the sauce place the sugar, water and the splash of liqueur into a pan and bring to the boil. Reduce the heat and simmer, stirring until all the sugar has dissolved.
Remove the pan from the heat and add the raspberries. Use a hand blender to blitz the sauce until smooth. Pass it through a sieve to remove the seeds.
To serve, pour the sauce over the panna cotta and garnish with the blueberries and a sprig of mint.
Alternatively, pour the panna cotta mix into oiled moulds rather than serving dishes, and set in the fridge as before. Blitz half the raspberries into the sauce and strain through the sieve, then stir in remaining raspberries. When the panna cotta are set, dip the moulds in hot water for a few seconds and turn the panna cotta out onto a plate, spoon over the sauce and decorate with blueberries and mint.