Panna Cotta...recipe not for lactose intolerant people..MUST LOVE CREAM

This is a beautiful dessert and can be tweaked for anyone tastes as you can serve it with a variety of sauces or add a touch of spice to the mixture to make them a little more exotic.

Panna Cotta
4 cups of cream
1 cup milk
1 tsp vanilla extract(or for the adventurous use a real vanilla bean & scrape the seeds back into it..DIVINE!!)
6 TBSP sugar
Put these ingredients in a heavy based saucepan and slowly bring to a simmer.
In a small bowl put 4 tbsp water and sprinkle 4 tsp gelatine on top also sprinkle another 3 tbsp sugar on top of this mixture to help the gelatine soak into the water. When the cream mixture has almost come to the boil(watch it carefully as we all know how quickly these things boil over) add the gelatine mixture and whisk ket simmer for another minute then remove from heat. Set aside to cool for approx 10-15 minutes until you can see a skin has formed on top.
Strain the cream mixture through a sieve(DO NOT MISS THIS STEP OUT)
pour into serve size attractive glasses or bowls. It is very rich so don't make the serving glasses too big.Set in fridge for at least 2 hours. (If you have put them into a mould to turn out on a plate to serve then refrigerate overnight.)
This goes extremely well with raspberries, in fact any berries or fruit compote mixes, chocolate sauce, I have made them and then put a real fruit jelly on top and its delicous. If you like a bit of spice you can add 1/4 tsp cardomon and 1/4 tsp mixed spice and this goes really well with the chocloate sauce. Happy cooking(and eating)