Ingredients
350 ml double cream
150 ml full-fat milk
6 g gelatine leaves
3 tbsp caster sugar
a couple of drops of vanilla extract, or to taste
To serve:
12 Chocolate Chip Cookies, cooked according to packet instructions
Fresh berries
Did you know that our packaging is fully recyclable? We love finding ways to re-use our doughball cups; they make perfect moulds for a whole host of culinary creations – from flavoured ice cubes to homemade pesto. Here we have used them to create delicious vanilla panna cottas – set on top of our classic chocolate chip cookies
Method
Set out 2 empty doughballs trays onto a baking sheet.
Soak gelatine sheets in cold water (according to packet instructions).
Meanwhile, pour 100 ml of the cream into a saucepan. Add the milk, sugar and vanilla extract. Slowly bring to the boil, stirring often.
As soon as it comes to the boil, remove from the heat and set aside for 2 minutes.
Remove the gelatine from the water and shake off any excess liquid. Stir into the infused cream until dissolved.
Add the remaining cream and whisk until smooth. Pour into a heat-proof jug.
Pour into the cookie moulds and leave to cool completely. Cover with cling film and chill in the fridge for 3-4 hour (or until set).
Turn out onto a flat plate and trim into rounds.
Set on top of a chocolate chip cookie and top with fresh berrries.
Cook’s Tip
You can use any flavour of our cookie dough – our double chocolate also pairs perfectly, as does our chocolate and vanilla. We like to decorate with the most seasonal fruit; try cherries, strawberries, raspberries, blueberries or blackberries depending on the time of year.
