Ingredients

• 8 sheets of gelatine or if you prefer 2 sachets of gelatine
• 150g Strawberries
• 1/4 pint rose champagne or sparkling wine
• 150g Caster Sugar
• 600ml Avonmore Double Cream
• 1 vanilla pod halved lengthways
• 300ml of Avonmore whole milk

Method

1. Put two gelatine sheets into a bowl and cover with cold water. Meanwhile line a 2lb loaf tin with clingfilm. Slice strawberries and arrange in the base of the tin. If you are using dessert glasses you can start at step 3.
2. Pour the champagne or sparling wine into a medium pan and add 25 grams of  the sugar. Lift out the gelatine (keep the water bowl) and add to the pan. Heat gently just until the gelatine dissolves then pur into the base of the prepared loaf tin – the mixture should just cover the strawberries. Chill until set about 2 hours.
3. Meanwhile put the remaining gelatine into the waterbowl and leave for five minutes.
4. Rinse the pan out and add the Avonmore double cream, remaining sugar and vanilla pod. Heat gently, stirring frequently to release the vanilla seeds. Lift the gelatine out of the water and add to the cream mixture. Stir to dissolve. Take off heat and pour in the milk. Leave at room temperature for approximately 2 hours. Remove vanilla pod.
5. Take the loaf tin out of the fridge( the strawberrry and champagne should be set if not put back until set) and carefully pour in the cooled cream mixture. Chill for 6hrs or preferably overnight until set. If your using the dessert glasses fill 2/3 the was and chill for 6 hours.
6.  To Serve invert the loaf tin onto a serving plate.Lift off tin and peel off clingfilm. Serve in slices.

For the dessert glasses, top the pannacotta with slices of strawberries and spoon on gently the champagne gelatine mix and leave to set for 2 hours then garnish with a sprig of garden mint and serve with some delicious ameretti biscuits.