PANNACOTTA WITH FRESH GARDEN LAVENDER AND VANILLA

(Makes 6)

Ingredients
300ml whole milk
300ml double cream,
4 gelatin leaves
1 vanilla pod split
3 drops of lavender essence

A really quick and easy pudding to make which give you a gorgeous romantic pudding.  Take the gelatin leaves and soak in a bowl of cold water for 5 minutes until soft, meanwhile pour the milk and double cream into a saucepan, scrape the seeds from the split vanilla pod and add both to the milk and cream bring up to a gentle simmer for a couple of minutes, to help infuse the vanilla, take off the heat.

Remove the vanilla pod from the milk and then drop in the gelatin leaves into the hot milk and stir until melted.  Take the ramekins and smear some off the lavender oil around them, then pour in the pannacotta, place in the fridge for a couple of hours to set.

To remove neatly from the ramekins, 3/4 fill a roasting tray with hot water and stand the ramekin in the water bath for just a minute, then turn out onto your serving plate.  To jazz up this pudding you could top with some wild berries reduced in some icing sugar to make a compote, chill and pour over the top.