Vanilla Panna Cotta

1. Slowly bring the cream, milk, vanilla pods and seeds, and sugar to the boil.
2. Soak the gelatine leaves in cold water for approximately 10 minutes.
3. Squeeze out the excess water from the gelatine leaves, stir into the cream and milk mixture.
4. When dissolved, strain the mixture into a large jug.
5. Cool to room temperature.
6. Pour into presentation glasses of choice. Martini shaped glasses work well.
7. Cover moulds with plastic wrap and refrigerate for 4 hours.

This Vanilla Panna Cotta Recipe is fantastic with Rhubarb Compote

1. Lightly simmer the rhubarb, sugar, water and Equagold Vanilla and Star Anise extract until just tender.
2. Set aside in a bowl.
3. Take 1/2 cup of this and process until smooth, then push through a sieve, straining into the original saucepan.(Discard left over in the sieve).
4. Simmer the juice until reduced to a thick syrup (approx 50%).
5. When cool, pour over the set Vanilla Panna Cotta, and re-chill until ready to serve.

Vanilla Panna Cotta: Elegance on a plate, Serving suggestions: With a white chocolate garnish of choice, and a small serving of the remaining rhubarb to the side. Pour the Vanilla Panna Cotta mix into Dariole moulds to set, Then you can turn them out onto a dessert plate and the Rhubarb syrup can be poured over the top. Note If sheets of gelatine are not available you can use 4 tsp of gelatine powder, soaked in 2tbsp water, and gently heated until dissolved.