Pannacotta with gooseberry and elderflower compote

Method

1. Soak the gelatine leaves in a small bowl of cold water for a few minutes until soft. Meanwhile, heat the cream, sugar, vanilla pod and seeds in a saucepan over a low-medium heat until the sugar has dissolved. Take the cream off the heat.
2. Squeeze the water out from each of the gelatine leaves, then stir the gelatine into the cream/sugar until dissolved. Cool, then stir in the milk and honey. Strain through a fine sieve into a mixing bowl (see tip).
3. Stir the mixture constantly with a rubber spatula for 10-15 minutes, to stop the gelatine catching on the bottom, until the mixture thickens. Pour into the greased moulds and leave to set overnight in the fridge. The pannacottas are ready once you can ease the sides away from the mould using your fingers.
4. To make the compote, heat the gooseberries, elderflower cordial and honey in a saucepan and cook until the gooseberries start to soften and fall apart. Add more honey if the compote tastes too sharp. Stir to crush the gooseberries slightly.
5. Pour a kettle of just-boiled water into a heatproof bowl. Briefly dip the base of each pannacotta mould in the water, then turn out onto a plate. Serve the pannacottas with a good dollop of gooseberry compote.