600ml double cream
split lengthways vanilla pod
4 strips lemon rind
50g caster suhar
1 1/2 teaspoons gelatine
2 tablespoons Amaretto di Saronno liqueur
Bluberrycompote
250g blueberries
50g caster sugar
lemon juice squeeze
2 tablespoons water

Heat 450ml of the cream in a saucepan with the vanilla seeds.lemon rind and sugar until it almost reaches boiling point strain through a fine sieve.
Soak the gelatine in the liqueur for 1 minute.then heat very gntly until the gelatine dissolves do not boil. Stir a little of the vanilla cream into the pan then pour this back into the rest of the vanilla cream.
Whisk the remaining cream until it forms soft peaks and fold it into the cooled vanilla cream.pour into eight 150ml moulds and chill for 2-3 hours. until set.
Meanwhile. place the bluberres, sugar, lemon juice and water in a saucepan and heat gently until the bluberries soften and theliquid becomes a little syrupy. Leave to cool
Unmold the panna cotta by briefly immersing the base and sides of the moulds in hot water. lnvert onto plates and spoon the compote around them.

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