Panna cotta and strawberries

Makes 4

600ml double cream 150ml milk

● ●

150g caster sugar 1 tbsp marsala

● ●

1 vanilla pod, split and seeds scraped

●

3 gelatine leaves, soaked in cold water

●

300g fresh Cornish strawberries at

● room temperature, sliced Edible flowers

● and amaretto biscuit to serve (optional)

1. Place the cream, milk, sugar, marsala and vanilla in a saucepan.

2. Bring to the boil, remove the pan from the heat and stir in the gelatine.

3. Pass through a fine sieve and pour into 4 dariole moulds.

4. Refrigerate until set, ideally overnight.

5. Turn the panna cottas on to plates by dipping the moulds in boiling water for a few seconds.

6. Garnish with strawberries. Add the edible flower and biscuit if using.