Ingredients:
2 gelatin leaves
250ml cream
1 vanilla pod, split lengthways, seeds scraped out
40g sugar
Preparation:
For the panna cotta, soak the gelatin leaves in a little cold water until soft.
Place the 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 gelatin leaves, then add to the pan and take off the heat. Stir until the gelatin has dissolved.
Divide the mixture among 2 ramekins and leave to cool. Place into the fridge for at least an hour, until set.
To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.