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Vanilla Panacotta with Roasted Strawberries and Saffron Syrup

By Richard Phillips, Sky Taste
Serves 6

1 litre double cream
135g caster sugar
7 vanilla pods
3 gelatine leaves (soaked in cold water to soften)
2 pints strawberries
50g sugar
25g butter
Pinch of saffron
50ml strawberry liquor

1. Place the cream and sugar into a saucepan. Split the vanilla pods, scrape the seeds into the cream and add the pods. Bring to the boil, add the soaked gelatine, whisk to dissolve, pour into individual dariole moulds, place into the fridge and allow to set.

2. In a pre-heated frying pan add the sugar, once dissolved add the butter, once golden, add the strawberries with the stalks removed then add the saffron and finally the liquor, cook for approx 4-5 min until the strawberries have a golden brown glaze but not over cooked.

3. Tip the panacotta out into the centre of the plate then spoon the strawberries around and drizzle the syrup over the top.