Lemon and basil panna cotta

1. Start by placing cream, milk, sugar, vanilla pods, lemon zest, and basil leaves in a saucepan on a medium heat and cook until it comes to a simmer and the sugar dissolves stirring occasionally

2. Strain the cream mixture through a sieve into another saucepan leaving the zest vanilla pod and basil leaves behind and throw them away they’ve done their work

3. Place the new saucepan back on the heat and add the lemon juice

4. Place the gelatine sheets in some cold water until they become limp

5. Take the gelatine sheets and stir into the cream until it fully dissolves

6. Pour the cream mixture into moulds or wine/martini glasses and refrigerate for at least 2 hours though this can be done overnight

7. For the cherry spoon sweet I go with George Columbaris’s recipe, which starts by straining the cherries from the tin reserving the liquid

8. Then place the liquid, sugar, vanilla pods and lemon juice in a saucepan and bring to the boil

9. After the sugar dissolves add the cherries and cook for a further 5 minutes

10. Let the cherries cool and place in sterilised jars until needed these will last for a good while so get them a good place in the fridge

11. If they’re in glasses simply take out of the fridge and serve with lemon mascarpone. If you’re using moulds then dip the mould to about the halfway point in water for 20-30 seconds then remove and place an upside down plate over each mould, flip and remove the moulds leaving the panna cotta behind and serve immediately with spoon sweets