Seans Strawberry Panna Cotta - gelatine

Method

• 1. Place the gelatine leaves in a bowl of cold water and leave them to bloom.
• 2. Put cream, sugar and vanilla seeds in a saucepan, bring to a simmer and then remove from the heat.
• 3. Once the gelatin leaves have bloomed, add them to the hot cream and stir until dissolved.
• 4. Pour this mixture into a bowl.
• 5. Sit this bowl in a large bowl of ice and stir the mixture it has completely cooled and begun to thicken (5AAA10 minutes). Do not pour the mixture into the ice.
• 6. Pour the cooled mixture into moulds and refrigerate for at least two hours until set.
• BERRY SAUCE
• 1. Put the sugar and frozen berries into a bowl and wrap tightly with cling film
• 2. Add two inches of water into a saucepan.
• 3. Place the bowl on top of the pan to create a double boiler/bain-marie and simmer on a low heat for one hour until it forms a clear syrup.
• 4. Take the pan off the heat and place the bowl in a fridge to cool.
• 5. To serve, drizzle berry sauce onto the set pudding and garnish with fresh berries.