Vanilla panna cotta with blackcurrant compote

Serves: 6

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Total Time: 15

Prep Time: 10

Cook Time: 5

• 1  vanilla pod
• 450 ml double cream
• 450 ml milk
• 75 gram(s) caster sugar
• 5  gelatine leaves
• FOR THE COMPOTE
• 500 gram(s) blackcurrants
• 4 tablespoon(s) caster sugar
• 2 tablespoon(s) water

Method

1. Slit the vanilla pod lengthwise and scrape out the black seeds using the point of a small knife. Place the vanilla pod and its seeds in a saucepan with the cream, milk and sugar and set over a medium heat. Bring slowly to the boil, remove from the heat and set aside for 10 minutes to allow the vanilla to infuse the mixture.
2. Place the gelatine leaves in a bowl of cold water to soak for 5 minutes.
3. Bring the cream back to the boil, strain it into a bowl and discard the vanilla pod. Drain the gelatine leaves and squeeze out any excess water. Add the gelatine to the hot cream and stir well to ensure that the gelatine dissolves evenly.
4. Pour the mixture into six 150ml ramekins. Cool, cover loosely with clingfilm and chill for at least 4 hours until set.
5. Dip each ramekin briefly into boiling water to loosen the panna cotta and turn out onto plates. Serve with the compote.
6. TO MAKE THE COMPOTE Rinse the blackcurrants and strip them from their stalks using a fork. Combine the fruit, caster sugar and water in a pan over a low heat and simmer gently until the fruit begins to burst.
7. Place half of the fruit and juice into a blender and process until smooth.
8. Push through a nylon sieve and gently mix the purée with the rest of the fruit and set aside to cool.
9. Gelatine alternative Supercook's Vege-Gel, in sachets from supermarkets, can be used as a setting agent. Add one sachet to the flavoured and cooled milk, following the packet instructions thereafter, and straining the mixture into moulds. Recipe by Annie Rigg

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