For 4 people:
300ml/11fl oz double cream
1 vanilla pod, split, seeds scraped out
110g/4oz caster sugar
4-5 leaves gelatine, soaked for 5 minutes in cold water, squeezed out
350ml/12fl oz buttermilk, at room temperature
25ml/1fl oz vodka
2 punnets summer fruit, such as raspberries, blueberries, strawberries and blackberries
1 – 2 teasp. caster sugar
2 – 3 tablesp. creme de cassis
1. Heat the double cream, vanilla pod and seeds and 100g/3½oz of the sugar in a saucepan until just boiling. Remove the pan from heat, add the soaked gelatine and buttermilk and whisk until well combined, then stir in the vodka.
2. Pour the mixture into dariole moulds, leave to cool, then chill in the fridge for at least two hours.
5. Mix the summer berries with caster sugar and the creme de cassis.
6. To serve, put the dariole moulds into a bowl of hot water for a few seconds to loosen the panna cottas, then turn out onto serving plates and garnish with the berries.