Place a small bowl on top of the TM lid and weigh 50 g cold water into it. Sprinkle the gelatine granules onto the cold water and set aside to soften.

Weigh the cream, milk and sugar into the TM bowl and add the vanilla. Cook 10 minutes/80°C/Speed 3

Add the softened gelatine (it will have absorbed all the cold water now) and the cognac or alternative choice. Stir 3 minute/Speed 3 to dissolve the gelatine into the hot cream mixture.

Wet the inside of 8 to 10 dariole moulds with cold water and shake them – this will help the panna cottas to turn out when set.

Pour the cooked cream into the dariole moulds. Place the moulds on a small tray and refrigerate for about 5 hours to set. After the first hour in the fridge, cover the moulds with clingfilm.

To serve, remove from fridge and run a knife around the edge of each panna cotta then invert onto individual plates or bowls.

Serve with a fruit coulis and fresh berries.