For the panna cotta
3 gelatine leaves
250ml/9fl oz lactose free whole milk
250ml/9fl oz lactose free double cream
1 vanilla pod, split lengthways, seeds scraped out
For the panna cotta, soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
To serve, turn each panna cotta out onto a serving plate. Spoon over sauce (raspberry, passionfruit, strawberry are ideal - here we have used rose petal and pomegranite) and garnish with a sprig of mint. Dust with icing sugar.
Recipe from Good Food magazine