Panna cotta with wild berry sauce

Method

1. Soak the gelatine for 5 minutes in about 3 tablespoons of water or enough to just cover. Place in a small bowl standing in a saucepan of hot water. Add 3 more tablespoons of water and stir until thoroughly dissolved.

2. Combine the cream, sugar, milk and vanilla essence in a saucepan. Simmer over gentle heat until the sugar has dissolved but do not allow to boil.

3. Stir in the dissolved gelatine, whisking thoroughly.

4. Pour into a 1 litre mould and allow to cool. Once cold, leave in the fridge for 1-2 hours until set.

5. To prepare the berry sauce, place most of the berries in a saucepan, setting aside a few to decorate. Add a little sugar to taste. Bring to the boil, then remove from the heat.

6. Whiz the cooked berries in a food processor until thoroughly blended.

7. Turn out the panna cotta by running the tip of a knife round the edge. Pour over the berry sauce and garnish with fresh berries.