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.