All a Panna Cotta is, is a set Cream using gelatine ( pre-soaked) into a flavoured and heated sweetened cream.
Vanilla Panna Cotta
For the panna cotta
5 gelatine sheets ( most supermarkets sell them) soak these in a dish of cold water.
450ml full fat milk
450ml double cream
1 large vanilla pod split down the length and the seeds scraped out ( place the remaining pod in a container that f caster sugar and shake regularly for a few days to make vanilla sugar)
50g caster sugar.
Place the milk and cream in a heavy saucepan and heat gently, then add the sugar and vanilla seeds. Return to a medium heat and allow the vanilla to infuse.
Remove the milk/cream mix from the heat and add the soaked gelatine leaves, stir until fully dissolved.
Strain the mix through a sieve to ensure the gelatine has dissolved, if it has add the vanilla seeds back into the mix as Stir.
Place your containers ( ramekins or dariole moulds on a tray into the freezer for 10 minutes.
Keep stirring the cooling mix to ensure an equal distribution of the seeds.
Remove the tray from the freezer and fill them up. Allow to set in the fridge.
To serve dip the containers into some warm water, holding the edge ( do not submerge) for a few seconds, remove and give a gentle shake. Place a plate over the top, flip over and allow the Panna Cotta to release. Serve with some berries or ice cream