The Devilled Egg turns 5 today! One of the recipes that we have made more than we can count is a Panna Cotta. So many have asked to learn how to make this delicious creamy dessert – chocolate, fruit, coffee, even a boozy one. We have a simple summery recipe here for you try.

You will need:

125ml full fat milk

125ml double cream

5 green cardamom pods

Zest of 1 lemon, thick strips

1 teaspoon of vanilla extract

2 tbls of white rum

20g caste sugar

40g white chocolate

4 leaves of gelatine

100g strawberries

2 tablespoons of balsamic vinegar

To make the panna cotta, heat the milk, sugar, zest, cardamom and vanilla until scalded, take off the heat and leave to infuse for at least 15 minutes

Lightly oil your dariole moulds

Soak the gelatine in cold water

Strain the mix and warm through with the cream, add the white chocolate a little at a time until it has all been melted

Stir in the gelatine, until completely dissolved

Pour into the moulds and chill for at least three hours

For the strawberries, hull and quarter them and marinade in the balsamic vinegar for 30 minutes

To un-mould the panna cotta, you need to release the sides with your fingers and submerge the dariole mould in hot water for 10 seconds

Decorate the plate with balsamic syrup and serve

Decorate the strawberries with a small basil leaf