PANNA COTTA for six with another to spare

Berry mix for garnishing (blue-; rasp-; boysen-; strawberries)

600ml of Cream

2 Vanilla pods

90 grams of Caster Sugar

Two slightly heaped Teaspoons of powder gelatine OR

3.75 leaf sheets of Gelatine (1 leaf equals 1/2 Teaspoon powder Gelatine)

*Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe.

As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved — follow the recipe or packet instructions.

As a guide 2 teaspoons of Gelatine Powder will set approximately 500ml of liquid.

Prep the  2 vanilla pods. Slit completely down the centre and lying the blade of the knife sideway scrap the back moist seed mix. 

Prep the two slightly heaped teaspoons of powder gelatine in a quantity  125ml of hot water  (following the instructions on the gelatine packet). Whisk briskly with a whisk until fully dissolved.

Now we’re cooking:

Bring the 600ml of cream to the boil  with 90 grams of caster sugar and the (strained) vanilla bean mass in a small pot.

Remove from the heat as soon as it boils. 

Add the dissolved gelatine mix. Whisk a little and pour into bowls/glass bowls/ramekins. Put in the refrigerator. Good made the night before.

Serve with berries.