Serve these creamy panna cottas with seasonal fruit for a simple summer dessert.
- 300ml/11fl oz
vanilla pod, split, seeds scraped out
- 2-3 leaves
gelatine, soaked for 5 minutes in cold water, squeezed out
- 350ml/12fl oz
buttermilk, at room temperature
- 25ml/1fl oz
- 2 punnets
summer fruit, such as raspberries, blueberries, strawberries and blackberries
Chill a jug in the freezer.
Heat the double cream, vanilla pod and seeds and 100g/3½oz of the sugar in a saucepan until just boiling. Remove the pan from heat, add the soaked gelatine and buttermilk and whisk until well combined
Pass the mixture through a fine sieve into the chilled jug, then stir in the vodka.
Chill the jug in the fridge, whisking every five minutes until the mixture begins to set. Pour the mixture into dariole moulds and chill in the fridge for at least two hours.
Mix the summer berries with the remaining tablespoon of sugar.
To serve, put the dariole moulds into a bowl of hot water for a few seconds to loosen the panacottas, then turn out onto serving plates and garnish with the berries.