Almond milk panna cotta

Ingredients: 

3 gelatine leaves

250ml almond milk

250ml double cream

2 tsp almond essence

25g sugar

4 ramekins

Method: 

Soak the gelatine in cold water until soft. Heat the all the other ingredients in a pan until it comes to the boil. Take off the heat. Squeeze out the water from the gelatine, add to the cream mixture. Stir well until all the gelatine is disolved. Pour into ramekins and leave to cool. Once cool put into the fridge and chill for at least 4 hours (or overnight).

To unmould: Run a sharp knife around the ramekin and then dip the ramekin in a large bowl of hot water for 10 seconds. Place a plate on top of the ramekin and turn over.