• 3 gelatine leaves
  • 250ml/9fl oz milk
  • 250ml/9fl oz double cream
  • 1 vanilla pod, split lengthways, seeds crawled out
  • 25g/1oz sugar
  • 175g/6oz sugar
  • 175ml/6fl oz water
  • splash cherry liqueur
  • 350g/12oz raspberries
  • 4 sprigs fresh mint
  • icing sugar, to dust


For that panna cotta, soak the gelatine leaves inside a little cold water until soft.
Put the milk, cream, vanilla pod and seeds and sugar right into a pan and produce to some simmer. Take away the vanilla pod and discard.

Squeeze water from the gelatine leaves, then increase the pan and take heat. Stir before the gelatine has dissolved.
Divide the mix among four ramekins and then leave to awesome. Put into the fridge not less than an hour or so, until set.

For that sauce, put the sugar, water and cherry liqueur right into a pan and produce towards the boil. Lessen the heat and simmer before the sugar has dissolved.
Go ahead and take pan from the heat and add half the raspberries. Utilizing a hands blender, blend the sauce until smooth.

Pass the sauce via a sieve right into a bowl and stir within the remaining fruit.
For everyone, turn each panna cotta out onto an amount plate. Spoon within the sauce and garnish having a sprig of mint. Dust with icing sugar.