Strawberry and vanilla pannacotta

Prepare the gelatine by soaking it in water for about 10 minutes. Squeeze out any excess liquid from the leaves and place these in a small saucepan with 4 Tbs of water and set aside whilst you heat the milk.

Prepare the strawberries and process in a blender till smooth. Strain through a sieve and set aside the strained puree.

Slice the vanilla pod open and scrape the seeds into the milk. Heat the cream, milk, sugar and vanilla in a saucepan and simmer for about 5 minutes.

Gently heat the gelatine, stirring continuously until dissolved. Add the strawberries to the milk and cream mixture, blending in with a whisk and then add the gelatine and whisk until it is all blended together.

Pour into individual ramekins or pots and chill in the refrigerator for a minimum of 4 hours. If you want to turn them out to serve, dip the ramekins in some warm water for a few seconds and turn out onto plates.

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