PANNA COTTA WITH CRANBERRY COULIS

(Serves 6)

INGREDIENTS: 1 vanilla pod; 300ml double cream; 300ml milk; 2tsp agar agar powder; 6tbsp caster sugar

For the cranberry coulis: 200g fresh cranberries; 100g caster sugar; grated zest of 1 orange; 4tbsp orange juice

METHOD:

1. With a sharp knife, slice open the vanilla pod lengthways from end to end, and scrape out the seeds. Set aside.

2. Place the vanilla pod and seeds in a pan with the cream and milk. Add the agar agar and whisk well. Leave to stand for 15 minutes.

3. Add the sugar and set the pan over a medium heat. Stir until the sugar and agar agar dissolve and, when the mixture is very hot and nearly at boiling point, reduce the heat to low and cook for three minutes.

4. Turn off the heat and remove the vanilla pod. Strain the mixture through a sieve into a jug.

5. Pour the mixture into six dariole moulds or six-centimetre ramekins, then cover and chill in the fridge for at least three hours, or until the panna cotta sets. Don’t worry if it’s not super firm – it should be a soft set with the slightest hint of a wobble.

6. Meanwhile, make the cranberry coulis: put all the ingredients in a saucepan and set over a medium heat. Stir until the sugar dissolves and then increase the heat and bring to the boil.

7. Reduce the heat to low and simmer gently for 15 minutes, or until the berries burst. Pass the mixture through a fine sieve, pressing it down with a spoon, into a bowl and leave until cold. Discard the cranberry solids in the sieve.

8. Unmould the panna cottas onto six serving plates. Carefully run a thin knife around the edge of the ramekins or moulds and invert them onto the plates. If the panna cotta doesn’t drop out, quickly dip the moulds or ramekins into a bowl of hot water and try again. Pour the cranberry coulis around each panna cotta so it sits in a pretty scarlet pool. Serve immediately.