Vanilla panna cotta

– 300g milk

– 400g cream

– 3 tablespoons sugar

– 7.5g gelatine leaves (gold)

– 1 good-quality vanilla pod, scrapped

1. Soak gelatine in cold water for about 5 minutes, squeeze gently of all water

2. Bring milk, cream, sugar and vanilla to a rolling boil, then remove from heat

3. Rest the cream mix for 5 minutes and then add soaked gelatine, stirring gently until it has dissolved

4. Cool over a ice bath and then into desired moulds or cups.

Gooseberry soup

– 400ml water

– 300g raspberries

– 200g caster sugar

– 200g pink gooseberries

– 50-75ml amaretto

1. Soak gelatine in cold water for about 5 minutes, squeeze gently of all water

2. Bring milk, cream, sugar and vanilla to a rolling boil, then remove from heat

3. Rest the cream mix for 5 minutes and then add soaked gelatine, stirring gently until it has dissolved

4. Cool over a ice bath and then into desired moulds or cups.

To garnish

– 150g raspberries

– 75g coconut flakes, toasted

– Corn flowers

1. Un-mould panna cotta into bowls

2. Pour the gooseberry soup around the panna cotta and tear up the raspberries and place on top

3. Sprinkle with coconut flakes and corn flowers.