Panna cotta is a simple Italian dessert often flavoured with vanilla. Shaun Hill's incredible panna cotta recipe comes paired with a vibrant selection of summer berries, such as raspberries, strawberries and blackberries.
To begin, place the cream, milk, sugar and vanilla pods in a pan and bring to the boil
550ml of double cream
275ml of milk
2 vanilla pods
30g of caster sugar
2
Once boiling, remove from the heat and add the soaked gelatine. Stir until completely dissolved
3 gelatine leaves
3
Pass the mixture through a sieve and leave to cool – if you are able, cool over a bowl of crushed ice as this will help to prevent the vanilla seeds sinking to the bottom
4
Remove the vanilla pods and ladle the cooled mixture into ramekins. Transfer to the refrigerator to set for 4–6 hours
5
At least 5 minutes before serving, place the berries in a bowl with the Grand Marnier and set aside to macerate
To unmould, dip the ramekins in hot water for a few seconds then turn out onto plates. Serve with the berries and drizzle over the juices from the bowl they were macerating in
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
