Just a little goody today, rewarding you for being good. You have been good today, haven’t you?

The following serves 3-4, depending on your level of greed how much you like desserts.

Thaw some raspberries and toss with sugar or your favourite sweetener. Combine 3 dl of whole fat cream with 3 tbsp of caster sugar and half a pod of real vanilla in a pan. Split the vanilla pod before adding it and scrape out at least some of the gooey stuff. You want to see some black spots in your cream.

Soak some gelatin (equivalent of 1 leaf) in cold water. It’s more than enough time to let it soak while you cook the cream.

Bring the cream mixture to the boil, then take off the heat, add a lid and let sit for 10 minutes. Run the mix through a strainer to remove the vanilla pod and any big bits of vanilla. Return to the (cleaned) pan and bring to the boil once again. Remove excess water from the gelatin and add to the cream. Stir vigorously to make sure the gelatin melts completely. Pour into your serving cups. Let set in the refrigerator for at least 4-5 hours or over night.

Most recipes call for this kind of “panna cotta” to be turned out of the cups before serving. Mrs J figures it’s not worth the stress. They do tend to break, unless you use a whole lot of gelatin, and then they’re not creamy and soft enough for her taste. So just choose a nice serving cup and that’s that!

Top the set cream with the raspberries and serve.

Simple and delicious!