500 ml cream

100 ml milk

65 gr caster sugar

Vanilla flavour

6 grams gelatin sheets

Put the gelatine sheets into cold water to make them soft.

Meanwhile put in a pan the cream, the milk, the vanilla flavour and the sugar, warm it up until you reach boiling point (you must take the pan away right before it starts boiling).

Add the gelatin sheets well squeezed. Stir to melt it down. Pour into the moulds (better the small ones), let cool down and put into the fridge for at least 5 hours before serving.

To take the panna cotta out of the mould, plunge the bottom of the mould in hot water for a few seconds and the panna cotta will turn out immediately. Turn it out directly onto the plate.

Serve it with melted chocolate (melt it in bain-marie adding a piece of butter – 1/£ of the wight of the chocolate – to keep it smoother); or red fruits sauce.

This one is easily ready: put mixed red fruits in a pan, add half apple (peeled and cut in thin slices), sugar, half glass of water and lemon juice (according to your taste). Make it boil for 10 minutes. Blend everything with a mixer and cool down before putting it on the panna cotta (the apple releases pectin and this is giving the sauce more thickness).