Vanilla Panna Cotta with Macerated Champagne Stawberries

Ingredients

Panna cotta

• 2 leaves gelatine
• 500 ml double cream
• 80 gms caster sugar
• 3 vanilla pods, sliced along the middle
• 2 tbsp rum

Strawberries

• 1 bottle of champagne
• 500 gms sugar
• 6 punnets strawberries, hulled

Method

Panna cotta:

Place the gelatine leaves in cold water to soften.

Put the cream, sugar and vanilla pods into a saucepan and heat to just below boiling point.

Remove from the stove, stir in the softened gelatine and rum, then pass through a fine sieve into four 150 ml pudding moulds.

Place in the fridge for at least four hours to set.

Strawberries:

Boil champagne and sugar together, pour over the strawberries and leave to cool. Refrigerate.