For 600ml of Panna Cotta (four large or six regular-sized desert portions):
350ml double cream,
1 vanilla pod,
Gelatine to set a pint (10 to 12 grams, follow instructions on gelatine pack).
Dissolve Gelatine as instructed on pack, using a little water. Heat the milk to just below the boiling point and mix into dissolved gelatine. Mix sugar, cream and seeds from vanilla pod. Add the empty pod, and bring to just below boiling point, stirring frequently.
Rinse the jars or dessert cups with cold water. Shake off excess water.
Remove vanilla pod, mix liquids together, distribute into cups. Let cool, then close lids (or cover with cling film), and leave to set in the fridge for a couple of hours.
Serve with fresh strawberries – I used whole fruit and a fruity mash, which I quickly made in the blender from two handful of strawberries and one table spoon of sugar. Other red fruit, figs or plums will also work I’m sure.