Panna Cotta

Put the gelatin sheets in a bowl and cover them with the cold water. Leave them for 5–10 minutes, until they are completely soft and floppy. Use cold water: warm water starts to melt the sheets before you want it to. While they soak, lightly oil six small moulds or ramekins of about 100 ml each, or rinse them with cold water, if you plan to turn the panna cotta out.

• gelatin3 sheets
• water200 mL

Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Put the cream, sugar, vanilla seeds and the empty pod in a saucepan and heat gently for 5–8 minutes, stirring now and then, until the sugar has dissolved and the cream is steaming. Do not let it boil: boiling dulls the flavour and can weaken the gelatin. Take the pan off the heat.

• cream500 mL
• sugar60 g
• vanilla1

Lift the gelatin out of the water and squeeze it gently to remove the water. Add it to the hot cream and stir for 1 minute, until it has melted completely and no threads remain. Take out the vanilla pod. Let the mixture cool for 5 minutes, then pour it through a sieve into a jug and divide it between the moulds, leaving about 1 cm at the top.

• gelatin3 sheets

Let the moulds cool to room temperature, then cover them loosely and refrigerate for at least 4 hours, or overnight and for up to 2 days. Chilling is when the panna cotta sets. It is ready when the surface feels firm and the centre is still soft, and it wobbles gently when you shake the mould. A longer chill gives a cleaner turn-out without making it rubbery, as long as the gelatin was measured correctly.

Dip each mould in a bowl of hot water for 5–10 seconds, so that the edge loosens. Run a thin knife around the inside, put a plate on top and turn both over in one movement, shaking gently until you feel the panna cotta drop. Lift off the mould. Serve at once, with fruit, a spoonful of berry sauce or a few drops of caramel.