Panna Cotta is an Italian dessert, it's name meaning 'cooked cream'. The secret of a good Panna Cotta lies in the consistency of the pud. It should have a 'just set' consistency - wobbly, but not solid yet able to hold its shape. This star recipe was the brainchild of chef Simon Rimmer. Easy, creamy and foolproof. What's not to like?

fresh berries, tiny rose buds or mint sprigs
icing sugar for dusting

saucepan
four ramekins or cups, sprayed with cooking spray

• For the panna cotta, soak the gelatine leaves in a little cold water until soft.
• Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
• Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
• Divide the mixture among four ramekins that was sprayed with cooking spray. Leave to cool. Place into the fridge overnight.
• For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
• Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
• Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
• To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a tiny rose bud or a sprig of mint. Dust with icing sugar.

• To make this recipe vegetarian, replace the gelatin with vegetarian gelatin.
• This recipe is gluten free.
• Reduce the calories of each Panna Cotta by reducing the portion size. Use smaller size ramekins or tiny shot glasses and serve with fresh fruit or pureed berries instead of a berry coulis.
• You don't need to decant the Panna Cotta, it could be served straight from a beautiful cup or glass.

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