Ingredients

• 3 gelatine leaves
• 225ml  milk
• 225ml double cream
• 15ml vanilla paste
• 25g sugar

• 175g sugar
• 175ml water
• splash strawberry liqueur
• 350g strawberries

Method

1. For the panna cotta: Soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla paste, and sugar into a pan and bring to a simme, then take off the heat.
3. Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved.
4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
5. For the sauce: Wash the strawberries, remove the stem from each one, and cut in half.
6. Place the sugar, water, strawberries, and strawberry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved, and the the strawberries are soft.
7. Take the pan off the heat and leave to cool a little. Using a hand blender, blend the sauce until smooth.
8. Pass the sauce through a sieve into a bowl.
9. To serve, turn each panna cotta out onto a serving plate.Tip: place the ramekins in a tray of warm water for 30 seconds or so and this will ease removing the panna cotta.
10. Spoon over the sauce and dust with icing sugar.
11. Variation - Chocolate Panna cotta: Melt 125g of 70% dark chocolate in a heatproof bowl over a pan of simmering water. Take the melted chocolate off the heat and pour the cream and gelatine mixture into the chocolate, mix well and pour into the ramekins.