Serve these creamy panna cottas with seasonal fruit for a simple summer dessert.
300ml/11fl oz double cream
1 vanilla pod, split, seeds scraped out
110g/4oz caster sugar
2-3 leaves gelatine, soaked for 5 minutes in cold water, squeezed out
350ml/12fl oz buttermilk, at room temperature
25ml/1fl oz vodka
Chill a jug in the freezer.
Heat the double cream, vanilla pod and seeds and 100g/3½oz of the sugar in a saucepan until just boiling. Remove the pan from heat, add the soaked gelatine and buttermilk and whisk until well combined
Pass the mixture through a fine sieve into the chilled jug, then stir in the vodka.
Chill the jug in the fridge, whisking every five minutes until the mixture begins to set. Pour the mixture into dariole moulds and chill in the fridge for at least two hours.
Mix the summer berries with the remaining tablespoon of sugar.
To serve, put the dariole moulds into a bowl of hot water for a few seconds to loosen the panacottas, then turn out onto serving plates and garnish with the berries.
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