Panna cotta with minestrone of berries and peach

Method

• Step 1

  Split the vanilla pod in half lengthways and scrape out the seeds.

• Step 2

  Put the vanilla seeds, orange zest and juice, sugar, double cream and milk into a large pan. Bring to the boil and simmer for 5 minutes, until the vanilla and orange have infused the milk and cream. Remove from heat and set aside.

• Step 3

  Place the gelatine sheets in a bowl of cold water and leave for 5 minutes to soften. Then add to the cream mixture to dissolve. This is now your panna cotta mixture.

• Step 4

  Pour equal amounts of the panna cotta mixture into six dessert glasses and leave to set in the refrigerator for 4 hours.

• Step 5

  To make the syrup, put the honey and wine in a saucepan and bring to the boil. Then cool.

• Step 6

  Take the six panna cottas out of the refrigerator and arrange equal amounts of the raspberries, blueberries and cherries on top of each. Now spoon over the syrup.

• Step 7

  Place a thin slice of peach on each and top with a fresh sprig of mint, then serve.