Serves 4: Prep 10 mins: Cook 5 mins
2.5 Sheets gelatin
150ml Whole Milk
400ml Double Cream
60g Caster Sugar
1 Vanilla Pod, split lengthways
For the Compote ( serves 3-4 people: Prep 5mins: cook 10 mins)
250g Fresh English Strawberries
Half tsp Orange Zest
1-2tbsp Orange Juice
1tbsp Granulated Sugar
Small pinch of Salt
1/ Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
2/ Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
3/ To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote
For The Compote
1/ Wash, hull and quarter the strawberries.
2/ Add all ingredients to a medium saucepan.
3/ Cook over medium heat for 5 - 10 minutes stirring frequently until some of the berries disintegrate and some remain whole but soft, and the sauce thickens slightly.
4/ Remove from heat and allow to cool, the sauce will thicken more as it cools down.
5/ Unused compote can be refrigerated for up to two weeks.