Recipe: Vanilla panna cotta

Ingredients
160ml cold milk
Three leaves of gelatine
Two vanilla pods
One litre of double cream
160g icing sugar

Method
Start by placing the milk in a pan, adding the gelatine leaves and leaving to soak. Slice the vanilla pods lenghways and scrapeout the seeds. Place both the pods and the seeds in a pan with the cream and just bring to the boil.

While the cream is heating, bring the milk to the boil until the gelatine is completely dissolved, add the cream along with the sugar and whisk to mix.

Remove the vanilla pods, pour the mixture into the moulds and palce in the fridge to set for three hours or more.

To turn the panna cotta out onto a dish, dip each mould in hot water for a few seconds and the dessert should slide out.

Goats cheese Pannacotta, orange and beetroot salad, soft boiled Quails egg, Robert Latimers home smoked salmon

For the Pannacotta and salad

100ml cream

50ml milk

40g goats cheese

15g parmesan

2 leaves gelatine

240g Smoked salmon

2 oranges

4 quails eggs

Micro leaves

1 endive

10ml white wine vinegar

1 tsp. Dijon mustard

30ml olive oil

100g bread

1 egg

25g flour