Vanilla panna cotta
2 gelatine leaves, cut into broad strips
450g natural Greek yoghurt 75g white caster sugar
1tsp vanilla bean paste 4tbsp kirsch or fruit vodka 100g seedless black or red grapes, halved
4 x 150ml ramekins
Place the gelatine strips in a medium bowl, cover with cold water, soak for 5 minutes, then drain. Pour 3tbsp boiling water over the gelatine and stir to dissolve. Put the yoghurt and sugar in a small saucepan and gently heat until the sugar dissolves, stirring constantly and taking care not to boil, then remove from the heat and stir in the vanilla bean paste.
Blend 3tbsp of the yoghurt into the gelatine, one at a time, then stir this back in with the rest of the yogurt. Divide the mixture between the ramekins or some other pretty non-stick moulds. Cover and chill in the fridge for several hours or overnight until set. They will keep well for several days.
To serve, run a knife around the edge of each cream to loosen it, then turn it out onto a plate. Pour a tablespoon of kirsch or fruit vodka over each cream and scatter with grapes.