Ingredients (serves 6)

• 1/4 cup cup cold water or milk
• 2 1/4 tsp unflavoured gelatin
• 2 cups heavy cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 mango, diced and pureed
• 3/4 cup raspberries pureed and put through a sieve to remove the seeds

Method

1. Place water in a small bowl and sprinkle over gelatin in a single layer. Let stand for ten minutes to soften.
2. In a medium saucepan, heat cream, sugar and vanilla over a medium heat until it boils and the sugar is dissolved.
3. Remove from heat and stir in gelatin, and immediately whisk until smooth and dissolved. If the gelatin hasn’t dissolved properly, return to a low heat, stir constantly until it has – don’t let the mix boil.
4. Pour into serving dishes for 2-4 hours or until set
5. Pour a layer of either mango or raspberry puree onto each panna cotta and serve

Notes

Can be made the day before, and can keep in the fridge for 4 days. I like to make these as individual desserts, but it can be poured into one large bowl instead if you prefer.