Lemon thyme panacotta

INGREDIENTS:

• 400ml double cream
• 100ml milk
• 150g cater sugar
• Juice and zest of 1 large unwaxed lemon
• 3 sprigs of lemon thyme
• 2 leaves gelatine

METHOD:

1. You will need 4 fluted dariole moulds if you have them. If not 4 regular ones or 4 ramekins. 
2. Soak the gelatine leaves in cold water and leave to one side. 
3. In a saucepan, gently warm the cream, milk and sugar, until the sugar has dissolved. 
4. Add the lemon juice and zest and lemon thyme. Turn the heat off. 
5. Remove the gelatine from the water and squeeze out any excess water. Stir the gelatine into the hot cream and then leave it to cool in the pan. 
6. Strain the cream through a sieve into a jug. 
7. Pour the cream into the dariole mould and place into the fridge for at least 4 hours until set. Overnight would be best. 
8. When you are ready to serve. Dip the mould into hot water for a couple of seconds, so the panacotta comes away from the edge. 
9. Upturn the dariole moulds onto a serving plate and remove the mould leaving the panacotta in pride of place. Garnish with some lemon zest and lemon thyme leaves.