Pasquale Amico at Via Condotti stirs up an Italian classic - pannacotta alla vainiglia
1. Place the gelatine leaves in cold water and soak until soft - about 10 minutes.
Looks brilliant garnished with fresh fruit and a sprig of mint
2. Mix milk, cream, sugar and vanilla pod in a saucepan, place on the stove and bring to the boil. Squeeze the gelatine leaves, add them and mix well.
3. Remove the mixture from the heat and strain it through a fine sieve. Pour it into four martini glasses and refrigerate for at least 12 hours.
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Recipe © courtesy of Pasquale Amico at Via Condotti
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