Soft and silky in texture, panna cotta are cool and refreshing / Lisa Barber
Serves 6

Easy to make, all that is required is a little patience to allow these little creams to set. Soft and silky in texture, they are cool and refreshing.

25g/1oz leaf gelatine
80ml/3fl oz double cream
125g/4oz caster sugar
1 vanilla pod, split in half lengthwise

Place the gelatine in a bowl and pour in enough water to just cover.

Allow to soften, then squeeze out the water and set aside.

Pour the cream into a pan and place over a medium heat. Add the sugar and vanilla pod.

Bring to a simmer, turn down the heat, stir and divide among six ramekins.

Allow to cool completely before placing in the fridge to set.