Panna cotta

Fill a small bowl with water, add the gelatine and leave to soak.

Pour the milk into a saucepan and bring to just below simmering point, then remove the pan from the heat.

Do not allow it to boil.

Drain and squeeze out the gelatine and add to the milk.

Pour the cream into another saucepan, add the sugar and vanilla pod and bring to the boil over a low heat, stirring constantly.

Immediately remove the pan from the heat, remove the vanilla pod and stir in the milk mixture.  Rinse out a rectangular cake tin, a glass bowl or suitable individual bowls with ice cold water, shaking out any excess and fill with the mixture.

Chill in the refrigerator for several hours until set.

Turn out onto a serving dish and serve alone or with any sauce