450ml light milk
300ml light thickened cream
1 vanilla bean, split
12 x 1.5g sticks Whole Earth Sweetener Co Nature Sweet, plus extra 4 sticks
4 tsp gelatine powder
100ml cold water
125g strawberries, quartered
125g punnet raspberries
125g punnet blueberries
1 tsp vanilla extract
2 Tbsp lemon juice
Mint leaves, to garnish
Put milk, cream and vanilla bean in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring, until mixture comes to a simmer then remove from heat and stir in sweetener. Set aside.
Meanwhile, put gelatine and cold water into a microwavable jug, then whisk with a fork. Set aside for three minutes to soften, then microwave for 30-45 seconds or until gelatine has dissolved. Set aside for 5 minutes.
Remove vanilla bean and discard. Stir gelatine mixture into cream mixture until well combined.
Place six ½-cup capacity dariole moulds on a tray lined with a damp tea-towel. Pour mixture into moulds. Cover moulds with plastic wrap and refrigerate for 6 hours or overnight until set.
30 minutes before serving, put berries, extract, juice and extra sweetener into a medium bowl and toss to coat, set aside for 20 minutes to infuse flavours.
Turn panna cottas out onto serving plates and spoon berries and bowl juices over the top. Serve garnished with mint leaves.