Panna cotta with earl grey prunes

Method

1. For the panna cotta: pour 900ml of the cream into a saucepan and place over a medium-high heat. Add the vanilla pod and lemon zest and heat until just under boiling point. Reduce the heat to low and simmer until the volume has reduced by a third.

2. Remove the cream from the heat, pour into a large bowl and set aside to cool. When cool, remove the vanilla pod.

3. While the cream is cooling, soak the gelatine leaves in the milk for 5-10 minutes, or until softened. Lift the gelatine from the milk, squeezing out any excess milk, and set aside.

4. Pour the milk into a small pan and heat gently until almost boiling. Return the soaked gelatine to the warm milk and stir until dissolved.

5. Strain the milk and gelatine mixture through a sieve onto the cream mixture, then stir in the grappa. Set aside to cool, whisking every 5 minutes to prevent any lumps forming.

6. Whip the remaining cream with the icing sugar to soft peaks. Gently fold the whipped cream into the cooled gelatine cream then spoon into 8 individual dariole moulds. Cover with cling film and leave to set in the fridge for at least 2 hours, or overnight.

7. For the prunes: put the prunes in a bowl with the earl grey tea and brandy. Set aside for at least an hour, or leave overnight in the fridge, until plump. Drain off any excess liquid and set aside.

8. To serve, dip each mould in hot water for about 5 seconds then turn out onto a serving plate. Arrange the marinated prunes around the panna cotta and serve.