3 gelatine leaves
250ml full fat milk
250ml of double cream
1 vanilla pod
25g of golden caster sugar
80ml of Pink Gin
150g of fresh or frozen black currants
50g of fresh or frozen red currants
50g of crumbled shortbread or biscuit
For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, 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 gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool.
Place into the fridge for at least a couple of hours, until set.
While the pan cotta is setting mix together the blackcurrant, red currants, gin and honey to create a light and fruity compote