For the Panna Cotta

3 gelatine leaves

450 ml double cream

200 ml whole milk

100 grams white caster sugar

1 vanilla pod

For the strawberries

400 grams strawberry (cut in halves)

1½ teaspoons corn flour

50 grams white caster sugar


  1. Put the gelatine leaves in a small bowl of cold water for 5 minutes.
  2. Pour the cream, milk and sugar into a pan
  3. Split the vanilla pod, scrape out the seeds and add them to the cream mixture. Heat gently until hot.
  4. Remove the gelatine leaves from the water and them to the hot cream. Stir until dissolved.
  5. Leave to stand for 20-30 minutes until cooled
  6. Strain the mixture through a sieve into the serving glasses, and then chill for at least 3 hrs.
  7. Toss the strawberries with the corn flour and sugar in a saucepan.
  8. Place over a medium heat and cook for 4-5 minutes, until the released juices thicken and the strawberries soften.
  9. Once completely cooled, top the set Panna Cottas with the strawberry mixture. Chill until ready to serve.