Recipe: Panna Cotta (Restaurant 56)

Restaurant 56 at Sudbury House is well known for its flawless fine dining. We've managed to get the recipe of head chef's Andrew Scott & Nick Bennett's delicious Panna Cotta!

Ingredients:

• 1 litre double cream
• 135g caster sugar
• 2 vanilla pods, scraped
• 3.5 leaves gelatin

Method:

1) Bloom gelatine in cold water till soft.

2) Infuse cream and vanilla seeds and pods for 10 mins over low heat

3) Add sugar

4) Squeeze excess water out of gelatine, add to warm cream

5) Pass mixture through a sieve

6) Place in fridge and keep stirring every 10 mins until vanilla seeds are suspended in mixture and don’t sink

7) Then pour into a dish or individual ramekins or moulds.

8) Allow to set over night

9) Serve with British raspberries or strawberries