Ingredients for 4 people:
  • 500 ml (2 cups) heavy cream
  • 4 tablespoons superfine sugar
  • vanilla extract
  • 3 sheets or 1 1/4 teaspoons plain gelatin
  • 250 g (9 oz) fresh berries
- Put the cream and sugar in a saucepan and stir over gentle heat until the sugar has dissolved.
- Bring to boil, then simmer for 3 minutes, adding a few drops of vanilla extract to taste.
- If you are using the gelatin sheets, soak in cold water until they are soft, then squeeze out any excess water.
- Stir the sheets into the hot cream until they are completely dissolved.
- If you are using powdered gelatin, sprinkle it onto the hot cream in an even layer and leave it to soak for a minute, then stir it into the cream until completely dissolved.
- Pour the cream mixture into four 125 ml (1/2 cup) dariole moulds, cover each with a piece of plastic wrap and refrigerate until set.
- Unmould the panna cotta by wrapping the moulds in a cloth dipped in hot water and tipping them gently onto individual plates.
- Serve with the fresh berries.