Vanilla Panacotta

Serves about 10

Prep Time: 20 minutes

Cook Time: Leave to set overnight in refrigerator.

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:

1. Put the gelatine sheets in a dish, cover with cold water and leave to soak for 5-10 minutes.
2. 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.
3. Lift the softened gelatine out of the water, squeezing out excess liquid, and quickly stir it into the hot liquid until dissolved.
4. 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.
5. 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.