Grape and Cream Panna Cotta

Ingredients

• 350 greenhouse grapes, seedless, halved
• 600 ml double cream
• 200 ml whole milk
• 60 caster sugar, for the panna cotta
• 1 vanilla pod, split and seeds scrapedor use 1 tsp of vanilla extract
• 4 sheets leaf gelatine, soaked in cold water for 5 minutes
• 40 caster sugar, for the grape compote
• 3 tbsp water, for the compote
• 1 tbsp lemon juice, freshly squeezed

Contains: milk.

Method

1. Lightly oil six 150ml dariole moulds or ramekins with a flavourless oil. Soak the gelatine sheets in cold water for 5 minutes until soft.About 5 min
2. Pour the cream and milk into a saucepan with the 60g caster sugar and the vanilla pod and seeds. Heat over a medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling. Remove from the heat.About 5 min
3. Squeeze the excess water from the softened gelatine leaves and add them to the warm cream mixture. Stir until completely dissolved. Remove the vanilla pod. Pour through a sieve into a jug.About 2 min
4. Pour the mixture evenly between the prepared moulds. Leave to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until firmly set.About 5 min
5. To make the compote, put the halved grapes in a small saucepan with the 40g sugar, water and lemon juice. Cook over a medium heat for 4–5 minutes, stirring gently, until the grapes begin to release their juices and become slightly tender. Cool completely.About 8 min
6. To serve, briefly dip each mould into hot water for 5 seconds, run a thin knife around the edge and turn out onto a serving plate. Spoon the grape compote generously around each panna cotta.About 5 min