Pannacotta

Step 1

Put the sugar, cream, milk & vanilla pod in a pan, bring to the boil and simmer for 5 – 8 minutes, stirring occasionally. Remove the pan from the heat, take out the vanilla pod. Whisk the mascarpone into the hot cream mixture.

In the meantime, soak the gelatine in warm water until soft and then squeeze out all the liquid, add to the warm cream until and mix until dissolved.

Lightly oil four ramekins or glass pots and pour in the cream mixture. Chill for 3 hours or overnight, until set (it will keep for 3 – 4 days)…. Although it keeps for days tastes best when cooked, cool and eaten on the same day.