Seans Strawberry Panna Cotta

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   1. Place the gelatine leaves in a bowl of cold water and leave them to bloom.

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   2. Put cream, sugar and vanilla seeds in a saucepan, bring to a simmer and then remove from the heat.

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   3. Once the gelatin leaves have bloomed, add them to the hot cream and stir until dissolved.

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   4. Pour this mixture into a bowl.

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   5. Sit this bowl in a large bowl of ice and stir the mixture it has completely cooled and begun to thicken (5AAA10 minutes). Do not pour the mixture into the ice.

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   6. Pour the cooled mixture into moulds and refrigerate for at least two hours until set.

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   BERRY SAUCE

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   1. Put the sugar and frozen berries into a bowl and wrap tightly with cling film

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   2. Add two inches of water into a saucepan.

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    3. Place the bowl on top of the pan to create a double boiler/bain-marie and simmer on a low heat for one hour until it forms a clear syrup.

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    4. Take the pan off the heat and place the bowl in a fridge to cool.

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    5. To serve, drizzle berry sauce onto the set pudding and garnish with fresh berries.

No additional tips available.