- 2 cups cream
- 1 vanilla pod, split
- 2 T caster sugar
- 8 gelatine leaves
- 1 cup berry juice
- 6-8 strawberries, plus extra for serving, sliced
- mulberries, for serving
Place a saucepan over a low heat. Add the cream, vanilla seeds and pod and caster sugar and simmer gently until the sugar dissolves. Meanwhile, soften 4 gelatine leaves in cool water for 5 minutes, then squeeze out the excess water before adding to the saucepan.
Remove from the heat and allow the gelatine to dissolve before pouring the creamy mixture into a 10 x 25 cm terrine or loaf tin. Chill for 6 hours or overnight to set. In a saucepan over a low heat, gently heat the berry juice until just warm, then repeat the process of dissolving the gelatine with the 4 remaining leaves.
Slice 6 to 8 strawberries and layer on top of the panna cotta before pouring over the berry juice. Chill for a further 4 hours, or until set. When you are ready to serve, briefly submerge the base of the tin in hot water, then run the blade of a palette knife along the insides of the tin to gently loosen the panna cotta. Carefully flip over onto a serving platter, top with fresh berries and serve.