Panna Cotta

• For 6-8 small crème caramel-type moulds:
• 1 litre of cream (2 pints) or 3/4 litre cream and 1/4 of full cream milk
• 3 level teaspoons of sugar Half a fresh vanilla pod
• Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks
• For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango
• Sugar

• Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly.
• When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minuts.
• Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving.
• Wash and prepare the fruit, cutting it into small pieces.
• Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).
• Heat on a low flame for a few minutes, just enough for the fruit to soften.
• Leave to cool. Serve spooned over the panna cotta once out of its mould.