Vanilla Panna Cotta with Macerated Champagne Stawberries
- 2 leaves gelatine
- 500 ml double cream
- 80 gms caster sugar
- 3 vanilla pods, sliced along the middle
- 2 tbsp rum
- 1 bottle of champagne
- 500 gms sugar
- 6 punnets strawberries, hulled
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.
Boil champagne and sugar together, pour over the strawberries and leave to cool. Refrigerate.