You will need

• 10g gelatine leaves
• 600ml double cream
• 100ml whole milk
• 1 vanilla pod, split
• 50g caster sugar

• 300ml Marsala
• 150g caster sugar
• 100g California raisins

Method

• Soak the gelatine leaves in a little cold water until softened, then squeeze out any excess water and add to a saucepan with the cream, milk, vanilla pod and sugar. Heat gently, until the gelatine and sugar have dissolved. Pour into moulds and refrigerate for several hours, until it has set.
• Meanwhile, make the sauce. Pour the Marsala into a saucepan and stir in the sugar; heat until the sugar has dissolved and then add the raisins. Bubble for 4-5 minutes, or until the Marsala has reduced and is glossy and thickened.
• Leave to cool.
• To serve, dip the panna cotta moulds very briefl y into hot water and turn out onto pretty dessert plates. Spoon over the sauce and serve immediately.