Lawrence Dallaglio's panna cotta recipe

1. 1

   Soak the gelatine in a small bowl of cold water.

2. 2

   Put the double cream, milk and vanilla pod in a pan and bring just to the boil.

3. 3

   Turn off the heat and leave to infuse for 30 mins.

4. 4

   Add the sugar and stir to dissolve.

5. 5

   Lift the gelatine out of the water and add it to the cream.

6. 6

   Stir to melt, then strain the mixture through a sieve and into a jug.

7. 7

   Pour among four 110ml ramekins, or dariole moulds if you have them.

8. 8

   Cover and chill overnight.

9. 9

   Dip each mould briefly into a bowl of boiling water, then carefully run a knife around the inside to dislodge the contents.

10. 10

    Turn onto plates and scatter over the berries.

11. 11

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.