• 250 ml double cream
  • 80 g sugar
  • 2 leaves of gelatine
  • 1 vanilla pod
  • pineapple


  • Split vanilla pod in half length ways. Put together with cream and sugar. Cook over medium heat. Reduce by half.
  • Soak gelatine leaves in cold milk. Set aside.
  • Pour reduced cream into ramekin. Leave to set in the fridge.
  • Slice pineapple thinly with sugar. Use blow torch to caramelise sugar.
  • Arrange pineapple on plate and serve with panna cotta.