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.

Recipe: Raspberry Bavarois

Ingredients
800g Raspberries
(during the summer we put freshly picked berries in the freezer, you can defrost and use these for the dessert)
10 leaves gelatine
150g sugar
500ml cream half whipped
1 mix Italian meringue

Method
Put the raspberries and the juice in a blender and blitz.
Pass through a fine sieve
Place the puree and sugar in a pan and warm to blood heat.
Add the soaked gelatine and stir until desolved
Remove from the heat and allow to cool
When the mix has cooled carefully fold in the halfed whipped cream and the italian meringue, place in moulds and chill