Vanilla Panna Cotta with Salted Caramel Sauce

Put a large pan on a medium heat and add milk, double cream and vanilla pod. Add sugar and stir until sugar has dissolved.

Add the sachets of gelling agents and cold water in a jug and stir until powder has dissolved and transfer to a small pot on a medium heat.

At this point, you’ll want to be stirring both the milk mixture and the gelling mixture until they both come to the boil. Then removed both from the heat and strain the gelling agent through a sieve into the milk mixture, stirring regularly.

Pour mixture into ramakens or glasses and place in the fridge for at least 3 hours.

For the salted caramel:
Take a small pan and place on a medium heat. Add butter and once it has melted, add sugar and cream and stir well. Let the caramel come to the boil and give it another good stir. Add salt to taste, cooking for another couple of minutes to thicken and remove from the heat. It can then be stored in the fridge for around 3 days.