Vanilla Panna Cotta

Serves 6

Ingredients:

• 250ml cream
• 50g / ½ cup sugar
• 1 Tbsp Staffords vanilla extract
• 250ml / 1 cup Greek style yoghurt
• 3 leaves gelatine
• Seasonal berries / fruit for serving

Method:

1. Combine cream, sugar and vanilla in a small saucepan. Bring to a simmer.
2. While the cream is heating, soak gelatine leaves in ice cold water. Drain and squeeze the water out of the gelatine leaves when completely softened.
3. When the cream mixture starts to simmer remove from heat and whisk in the bloomed gelatine. Whisk well until no little lumps remain.
4. Stir in the Greek style yoghurt and mix well.
5. Distribute evenly into six ramekins and place in the fridge to set for at least 4 hours.
6. When fully set, loosen the edges of the panna cotta with a knife and turn each ramekin upside-down onto a serving plate. If the panna cotta does not drop out easily, dip the ramekin in a bowl of hot water for a few seconds to loosen.
7. Serve with seasonal fruit.