Makes 4-5 – Overnight setting

For the pannacotta: Put the cream in a saucepan. Cut open the vanilla pod and scrape out the seeds. Add the seeds and pod to the pan with the sugar.

Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.

Meanwhile, soak the gelatin sheets in cold water for 5 minutes. Drain and squeeze out any excess liquid.

Remove the vanilla pod from the cream.*

Add the soaked gelatin to the cream, and stir until the gelatin has dissolved.

Pour the cream into a jug and add the cold milk and stir. Pour the cream mix into 4 or 5 verrines (depending on the size), leaving a little space at the top for the strawberry coulis. Cover with cling film and refrigerate overnight to set.

For the strawberry coulis:
Cut off the green tops from 180g of strawberries, then put in a blender with the icing sugar and Amaretto. Blend until smooth.

Pour the coulis over the set pannacottas.

Cut a few extra strawberries into quarters and decorate the pannacottas with them before serving.

*Don’t throw away the pod! Rinse it with some water and dry overnight on a teatowel. The next day, stick it in a jar of sugar and leave to infuse for a few weeks to make your own vanilla sugar.