Vanilla pannacottas with sloe gin and rosemary jelly

Method

1. For the pannacottas, put the 4 gelatine leaves in a medium bowl, cover with cold water and set aside. Put the double cream, caster sugar and vanilla seeds in a large saucepan and heat gently, without simmering, until the cream is just starting to steam and the sugar has completely dissolved. Remove from the heat. Squeeze the liquid from the gelatine leaves, then add them to the warm cream and stir until dissolved. Remove from the heat. Squeeze the liquid from the gelatine leaves, then add them to the warm cream and stir until dissolved. Strain the mixture into a clean jug and set aside until just warm to the touch.
2. Pour the pannacotta mixture into the glasses and put in the fridge to set for 2 hours. For extra drama, put the glasses into small bowls and lean them against the sides so they’re at an angle, then carefully pour the mixture in halfway and chill (if your glasses won’t stay still, secure them with Blue-Tac).
3. When the pannacottas have almost set, make the jelly. Put the 6 gelatine leaves in a medium bowl of cold water, then set aside. Put 300ml water and the caster sugar in a medium saucepan and heat gently until the sugar has completely dissolved. Add the sloe gin and rosemary, then turn down the heat to low and cook for 2 minutes. Remove from the heat. Squeeze out the liquid from the gelatine leaves and add the gelatine to the sloe gin mixture, stirring until dissolved. Allow to cool until just warm to the touch, then remove the rosemary.
4. Pour the jelly over the pannacottas (if tilting the glasses, turn them onto the other side and pour the jelly on top to fill the other half at an angle). Leave to set in the fridge for 3 hours. Take out of the fridge around 1 hour before serving to bring back to room temperature.