Vanilla Panna Cotta

A velvety smooth dessert with a soft set and a top surface that is speckled with tiny black vanilla seeds

Serves about 10

Ingredients

• 6 leaves/sheets of gelatine
• 700ml Millac Gold
• 700ml Viva Whole Milk
• 225g caster sugar
• 2 vanilla pods, split lengthways and seeds scraped out

Method

• Put the gelatine sheets in a dish, cover with cold water and leave to soak for 5-10 minutes.
• Pour the Millac Gold and milk into a large heavy-base saucepan and add the sugar. Add the vanilla seeds and pods to the pan. Bring slowly to the boil, stirring occasionally, and then remove from the heat.
• Lift the softened gelatine out of the water, squeezing out excess liquid, and quickly stir it into the hot liquid until dissolved.
• Rinse out individual 200ml metal pudding moulds or dishes with cold water but do not dry them. Strain the vanilla mixture through a sieve and pour into the wet moulds. Leave to cool and then refrigerate for several hours or overnight, until set.
• To turn out, run a sharp knife around the edge of each mould and, if necessary, dip each mould (briefly only) into hot water before inverting the dessert on to a serving plate.

Add your own touch

In place of vanilla pods, use about 3 tsp vanilla extract, or try flavouring the mixture with rosewater.

Serve with

Fresh summer fruit (such as raspberries or strawberries), fruit compote, lightly poached rhubarb or, in winter, a mixture of poached dried fruits. A crisp biscuit served alongside adds a contrast in texture.