A simple and beautiful creamy pudding that you can make in advance, topped with some fresh strawberries, the perfect light dessert.
Prep time 10 mins plus chilling time Cook 2 mins
2 gelatine leaves (3g)
125ml whole milk
125ml double cream
½ vanilla pod or ½ tsp vanilla extract
2 tsp caster sugar
Cover 2 leaves gelatine (3g) in cold water and set aside.
Place 125ml whole milk, 125ml double cream and 15g sugar in a small pan.
Split half a vanilla pod and scrape the seeds into the pan or add ½ tsp vanilla extract.
Bring to a simmer then remove from the heat.
Squeeze the water from the softened gelatine and stir into the pan until melted. Pour into 2 serving glasses.
Chill for at least 2 hours until set.
Hull and halve 120g strawberries, place in a pan with 1 tbsp water and 2 tsp caster sugar, simmer for 2 minutes until just softened. Cool. Spoon the strawberries on top of the Panna Cotta and serve.