Ingredients

• 3 gelatine leaves
• 250ml/9fl oz milk
• 250ml/9fl oz double cream
• 1 vanilla pod
• split lengthways
• seeds scraped 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

Directions

• For the panna cotta
• soak the gelatine leaves in a little cold water until soft.
• Place the milk
• cream
• vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
• Squeeze the water out of the gelatine leaves
• then add to the pan and take off the heat. Stir until the gelatine has dissolved.
• Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour
• until set.
• For the sauce
• place the sugar
• water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
• Take the pan off the heat and add half the raspberries. Using a hand blender
• blend the sauce until smooth.
• Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
• To serve
• turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.