This Panna Cotta dish is a berry nice dessert


This week’s recipe comes from Paul Topliss Head Chef at the Mill.

Vanilla Panna Cotta with Clotted Cream and Fresh Berries

Makes approx six small Dario moulds


l 500ml double cream

l 100ml milk

l 100g caster sugar

l 2 gelatin leaves (soaked)

l 1 vanilla pod


l Slowly boil the milk, cream, sugar and vanilla pod together. Remove from heat and add the soaked gelatin.

l Strain the mix and pour in to the moulds and leave in the fridge to set overnight.

l To serve, heat the edges of the moulds in warm water to help to turn out and serve with clotted cream and fresh berries.