450ml Double cream
90 gr Caster Sugar
1 ½ leaves gelatine
1 Vanilla Pod
Boil sugar and cream together for 3 minutes, add gelatine, and add the vanilla seeds, scraped out from the pod. Stir well, then sieve and leave to cool. Keep stirring occasionally to keep the seeds from all falling to the bottom. When the mixture starts to thicken slightly pour into moulds or ramekins or glasses and chill in the fridge till set. Glasses are easier than a mould as then you don’t have to try to remove the pannacotta once set, and they look very pretty.
Serve with seasonal fruit and a scoop of ice cream