- 3 gelatine leaves
- 1 vanilla pod
- 1ltr/1¾ pt double cream
- 135g/4¾oz caster sugar
For the compote
- 250g/9oz strawberries, rinsed and hulled
- 100g/4oz caster sugar
Put the gelatine leaves in a bowl, pour over just enough water to cover and leave to soak.
Split the vanilla pod in half lengthways and scrape out the seeds into the double cream. Heat gently in a pan until simmering. Stir in the sugar and leave until dissolved. Squeeze the excess moisture from the gelatine leaves, add these to the cream mix, take off the heat and leave again until the gelatine is dissolved.
Pass through a sieve into a bowl and then divide between 10 attractive glasses and chill.
For the compote, quarter the strawberries and place in a pan with the sugar. Gently warm over a low heat until they just start to soften.
Leave to cool, then spoon over the chilled panna cottas to serve.