Makes 8 to 10 small servings

Simple and creamy.  Delicious served with lime marinated berries.

600ml pouring (single) cream (2 1/2 cups)

200ml full cream milk (7 1/4 fluid ounces)

3 TBS caster sugar

4 gelatine leaves (1 TBS powdered gelatin)

1 - 2 tsp pure vanilla or vanilla paste

400g strawberries, raspberries and blueberries (1 pound)

2 TBS caster sugar

the finely grated zest of 1/2 - 1 lime

Put the gelatin leaves/powder into cold water to soak.  Measure the cream and milk into a saucepan.  Add the sugar.  Cook over very low heat for 10 minutes, without boiling.  Remove from the heat and whisk in the soaked gelatin until the gelatin is dissolved.Stir in the vanilla and then strain into a jug. Let cool for 10 minutes.  Stir gently and then divide the mixture between 8 to 10 small glasses.  Place them on a tray and place the tray into the refrigerator to set.

Hull and slice the strawberries.  Mix together in a bowl with the raspberries, blueberries, sugar and lime zest.  Let stand for half an hour before using. Put a small spoonful on top of each panna cotta to serve.