2 Large Gelatine Leaves

425ml Double Cream

Vanilla Pod

150ml Full Fat Milk

110g Caster Sugar

Lucinda Hamilton from Cocolicious shares her recipes for the indulgent afternoon tea treats she created for Wealden Times Midwinter Fair 2012 in collaboration with Bellaboo and Beau

  1. Soak the gelatine leaves in some cold water and leave to rest until ready to use.
  2. Scrape the seeds out of the vanilla pod and mix with the cream. Put in a saucepan and heat until boiling point. Remove from heat and let it infuse covered for 10-15 mins.
  3. Warm the milk and sugar together, stirring until sugar has dissolved.
  4. Squeeze out the water from the gelatine and add to milk mixture and stir until gelatin is all dissolved. Then pour into cream mixture and mix thoroughly.
  5. Strain through a fine sieve and pour into the desired containers. You can either use one large mould or smaller individual ones. Place in fridge to set overnight.
  6. To demould, place the mould into hot (not boiling) water for a few seconds to release the panna cotta. Serve with fresh berries or berry coulis.

  • words:
  • pictures: David Merewether

You may also like

Savoury gingerbread & local Camembert (Winnie’s Wheel)

To make this canapé you can use shop-bought gingerbread, but I prefer something a bit more savoury.

Parma ham basket with labneh, truffle or herb oil & Jerusalem artichoke crisp

A complex canapé with multiple elements, but the wow factor lies in the surprisingly simple-to-make basket.

Chilli beef, mozzarella & chilli jam bruschetta

A super easy canapé that can be elevated with homemade bread and chutney or simplified using shop-bought ingredients. The flexibility makes it ideal for both casual gatherings and more polished events.