Vanilla bean panna cotta with balsamic strawberries

INGREDIENTS

1 cups (300ml) thick cream

1 cup (250ml) full-cream milk

50g caster sugar

1 vanilla pod, split down the middle, seeds scraped out

2 tsp (10ml) gelatine

250g strawberries, washed

Balsamic glaze, for drizzling

6 dariole moulds

METHOD

Place cream, milk, sugar, split vanilla pod and seeds in a saucepan and heat slowly until the sugar has dissolved.

Remove from heat and set aside.

Pour 50ml water in a small heatproof bowl and sprinkle the gelatine powder on top. Leave for a few minutes and allow to form a sponge.

Heat the sponged gelatine in the microwave for a few seconds to melt, then pour into the warm vanilla cream.

Allow to cool completely, stirring occasionally, before pouring into moulds and refrigerating overnight.

Once panna cotta has set, gently turn out onto a serving plate and garnish with a few strawberries drizzled lightly with balsamic glaze.

Serves 6