This fabulous Christmas dessert makes a refreshing alternative to plum pudding. To make one large panna cotta instead of several little ones, simply add extra 1½ gelatine leaves.
Bring the milk, pouring cream, half of the sugar, seeds from the vanilla pods as well as the pods, to the boil while stirring and gently simmer for about 1 minute.
Remove from the heat and stir in the remaining sugar and gelatine leaves which have been softened in a little warm water.
Strain and chill over ice.
Stir some mix into the double cream to break it down, then add back to the rest of the mix.
Strain and set in panna cotta moulds.
Turn the panna cottas out onto plates and serve with fresh raspberries. (Any fresh summer fruit will work well here, especially berries, mangoes, peaches and cherries.)
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