For the panna cotta

500ml Double Cream

250ml Milk

50g Sugar

1 Tbsp Vanilla bean paste

5 Leaves Gelatine

For the spiced fruit

2 Peaches, halved and stoned

2 Plums, halved and stoned

12 Strawberries

A handful of Raspberries, Blueberries and Blackberries

1 Orange Segmented

2-3 Stems fresh lavender

2 Tbsp golden caster sugar

2 Tbsp Honey

250ml Dessert wine (USE FEATURED SUPPLIER?)

2 Star anise

Cinnamon stick

1 tbsp vanilla bean paste

Method

For the panna cotta, bring the cream, milk and vanilla to a simmer in a saucepan. Soak the gelatine leaves in a little cold water for 5 minutes, remove and squeeze off any excess water, add to the cream mixture and stir until fully dissolved over a low heat, strain the mixture in a jug and cover with clingfilm, allow to cool in the fridge until just starting to set. Pour the mixture into 4 ramekins and chill for a further 2 hours until fully set. To remove each panna cotta, dip each ramekin into a bowl of hot water to loosen the edges and tap out.

For the spiced fruit, arrange all the fruit on a shallow tray and sprinkle evenly with the golden caster sugar. In a heavy based pan over a high heat, place the peaches and plums flesh side down until starting to caramelise. Add the remaining fruit and stir for a further minute or so. Add the dessert wine, honey, lavender and spices, stir well and remove from the heat. Allow to cool, covered at room temperature.

To serve, place the panna cottas onto a rectangular serving dish and garnish with the summer fruits and the cooking juices.