Just Jamie

PANNOCOTTA

Serves eight 

• 750ml jersey double cream
• 140ml jersey full-fat millk
• 100g sugar
• 1 vanilla pod, seeds scraped and reserved
• 4 small leaves or 2 large leaves of gelatine, soaked in cold water
• Grated orange zest (optional)

In a saucepan, gently heat the cream, milk, sugar, vanilla pod and seeds. Just before boiling, remove from heat. Squeeze excess water from gelatine leaves and whisk into cream mixture. When combined, strain and divide between eight small moulds. Refrigerate pannacottas for three hours or until set. To serve, briefly dip moulds into a bowl of warm water, turn out on to plates and sprinkle over orange zest, if desired.