Makes 6 small dariole moulds or 4 large.
250mls Full cream milk
250mls Double cream
40gms Caster sugar
3 Gelatine leaves
2 Teasp Vanilla bean paste
Soak the gelatine leaves in cold water for at least 5 minutes minimum
Pour the liquids into a pan and add the vanilla paste and sugar
Bring the liquid to a simmer and then take off the heat.
Squeeze the excess water from the gelatine and add the leaves to the hot liquid stirring until dissolved.
Pour into your lightly greased dariole moulds and leave to cool.
Cover with film and place into the fridge for at least 4 hours, preferably overnight.
Turn out and serve alone or with your favourite fruit purees and/or berries.
N.B. When turning your panna cottas out, run round the top with a sharp knife and lightly dip the mould into boiling water for no more than 3 seconds