2¼ level teaspoons powdered gelatine
3 tablespoons cold water
1½ cups thickened cream
½ cup milk
4 level tablespoons caster sugar
1 teaspoons natural vanilla concentrated extract
Strawberry Coulis
250g strawberries
few drops vanilla concentrated extract
2 level tablespoons sugar
2 tablespoons water
Place cold water in a medium sized heatproof bowl or glass jug, sprinkle gelatine on top and stand for 5 minutes.
In a saucepan heat cream, milk and sugar over medium heat until almost to boiling point and sugar has dissolved, stirring occasionally. Do not boil. Remove from heat and stir in vanilla extract.
Pour half the cream mixture onto the gelatine mixture and stir or whisk until gelatine has dissolved. Stir in the remaining cream mixture.
Pour Panna Cotta mixture into serving dishes (small wine glasses are ideal),or lightly oiled moulds Leave to cool, then place in refrigerator for a minimum of two hours, or until firm. Serve with strawberry coulis.
To make strawberry coulis, place hulled and quartered strawberries, vanilla extract, sugar and water in a saucepan and heat on medium. As the strawberries begin to soften, mash with a potato masher or fork. Continue to simmer until the sugar has dissolved and the sauce has reduced down and thickened (takes about 10 minutes). Strain with a sieve. Cool.
Serves 4.