Aldo Zilli's strawberry panna cotta red berry sauce

• 250ml double cream
• 100g caster sugar
• 1 vanilla pod
• 2 gelatine leaves
• 150g strawberries
• mint leaves
• 4 tbsp red berry sauce
• 2 tsp Benecol strawberry yogurt

For the panna cotta

1. Wash the strawberries, cut them in half and keep on the side.
2. Place the gelatine leaves in cold water until soft.
3. Mix cream, milk the sugar the vanilla cut in half and place in a saucepan, bring to the boil. Off the heat add the soaked gelatine leaves and mix with a whisk until dissolved. Pass trough a sieve.
4. Add the yogurt, place in a dariole mould and leave in the fridge at least 12 hours before serving. Serve with the strawberries on the side, red berry sauce over the top and mint leaves.

For red berry sauce

1. Wash the berries, cut the strawberries in half.
2. Place the berries in a saucepan with the sugar on a low heat. With a fork crush the berries and cook until all are soft.
3. Leave to cool.