400g strawberries hulled and halved, or quartered if very large
1 ½ tsp cornflour
50g white caster sugar
1 Packet Chivers Strawberry Jelly
Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, add as the base layer to the bottom of 6 serving glasses.
For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk, vanilla essence and sugar into a pan. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled. Strain the mixture through a sieve into the serving glasses, then chill for at least 3 hrs.
While the panna cotta is setting, prepare the strawberry jelly as per pack instructions and leave to one side to cool. Remove the serving glasses from the fridge and gently pour over the cooled strawberry jelly mixture. Return to the fridge and leave to set over night