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soak the gelatine leaves in a little cold water to soften.
zest the lemon and put into a pan with.
half the vanilla pod and scrape out the seeds. Put both the pod and seeds into the pan with the zest.
pour ¾ of the cream into a pan and bring to the boil.
squeeze all excess water from the gelatine and whisk through the hot cream. Leave to cool.
whisk what is left of the cream and fold through the slightly cooled cream.
divide into 4 individual jelly moulds, ramekins or espresso cups and put into the fridge to set overnight.
cut up all the berries and leave to soak in the rose with a spoonful of sugar overnight.

serve:-
dunk the moulds into hot water to loosen the pannacottas and turn out onto a plate.
scatter with macerated berries and garnish with a sprig of mint.

serves 4

• 3 gelatine leaves
• double cream (400ml)
• 1 lemon
• 1 vanilla pod
• icing sugar (75g)
• handful of fresh strawberries
• handful of fresh raspberries
• handful of fresh blueberries
• glass of rose wine
• heaped tbsp of sugar
• sprig of fresh mint
  
  

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Vanilla Panacotta