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PANNA COTTA BRAIN WITH CRANBERRY GLAZE

Steps:

• Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
• In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
• For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
• Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.

LAVENDER PANNA COTTA

Steps:

• Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods.
• Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes).
• Remove from the heat and set aside to infuse.
• Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.
• Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine.
• Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight.
• When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides.
• Turn on to plates and serve with a little fresh lavender and some redcurrants.