Makes 6 small dariole moulds or 4 large.

INGREDIENTS

250mls Full cream milk

250mls Double cream

40gms Caster sugar

3 Gelatine leaves

2 Teasp Vanilla bean paste

METHOD

 Soak the gelatine leaves in cold water for at least 5 minutes minimum

 Pour the liquids into a pan and add the vanilla paste and sugar

 Bring the liquid to a simmer and then take off the heat.

 Squeeze the excess water from the gelatine and add the leaves to the hot liquid stirring until dissolved.

 Pour into your lightly greased dariole moulds and leave to cool.

 Cover with film and place into the fridge for at least 4 hours, preferably overnight.

 Turn out and serve alone or with your favourite fruit purees and/or berries.

N.B. When turning your panna cottas out, run round the top with a sharp knife and lightly dip  the mould into boiling water for no more than 3 seconds