Panna Cotta with fresh summer berries

This dish is one of the most popular of all our recipes and students just keep on asking for it year on year! Serves 6 - 8

You will need:
1/2 Litre of fresh cream
1 Vanilla pod split lengthways, seeds scraped out
50 gram of sugar
2 gelatine leaves
Little bit of lemon zest
Autumn fruit sauce or whatever is in season
150 grams strawberries chopped
150 gram black and white grapes chopped
150 gram dark chocolate
Tbsp of honey -to taste
Small sprig of fresh mint
Grand Marnier or Framboise liqueur to taste

Method

Mix all the ingredients in a small pan and heat up to simmer
Soak the gelatine leaves in a little cold water until soft.
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 6 -8 small ramekins and leave to cool.
Place into the fridge for at least 2 hour, until set.
Autumn fruit sauce
Method
Mix the chopped strawberries and grapes and flavour it with the
liqueurs and honey.
To serve, turn each panna cotta out onto a serving plate and serve it
with the sauce pouring the dark hot chocolate around adding the mint leaf to decorate.