Here's a preview of what I hope to be eating in three days!  Raspberry Panna Cotta (or panna cotta of any flavour!)  On a Mediterranean cruise, this is the perfect dessert.  Check out the recipe below!

Vanilla panna cotta with mixed berry compote
Total time: 6 hours 20 mins
Prep time: 20 minutes
Cooking & setting time: 6 hours
Serves 4

Ingredients

For the panna cotta
• 2 cups heavy cream (if you don’t like it as creamy, you can use half cream and half milk)
• 50g caster sugar
• 1/2 vanilla bean (cut lengthwise and seeds scraped out) or 1 tsp pure vanilla extract
• 1/2 tbsp unflavoured powdered gelatin
• 2 tbsp cold water

For the berry compote
• 120g frozen mixed berries
• 30g caster sugar
• 1/2 tsp vanilla extract (can be omitted)

Instructions

1. Combine cream and 50g sugar in a medium saucepan on medium heat. Add in vanilla bean seeds and pod (or vanilla extract) and bring to a simmer, stirring to dissolve the sugar. Discard vanilla bean pod.
2. Pour the 2 tbsp cold water in a small bowl, add in gelatin powder and let sit for roughly 10 minutes – do not stir.
3. Pour simmered cream mixture over gelatin and stir until all the gelatin is dissolved.
4. Pour cream mixture into 4 serving glasses or ramekins and leave in the fridge to set for a few hours or overnight.
5. Put frozen mixed berries, sugar and vanilla in a medium saucepan and heat on medium high until melted and soft. Stirring occasionally to melt the sugar.
6. Take off heat and cool.
7. When the panna cotta has set, in the fridge and ready to be served, spoon berry compote over the serving glasses and top with a mint leaf. Serve chilled.