Blackcurrant Panna Cotta

·       Soak the gelatine leaves in cold water until soft and set aside.
·       Pour the coconut milk and low fat milk (or plant based milk) into a saucepan along with the vanilla extract.
·       Heat the mixture slowly, stirring all the time.  Bring to a simmer.  Do not boil.
·       Remove the mixture from the heat.  Remove the gelatine from the water and squeeze well.  Add to the saucepan of milk and stir well until dissolved.
·       Pour the mixture into four ramekins and chill them in the refrigerator for at least 4 hours.

For the sauce:

·       Add fresh berries and jam to a a saucepan and let the mixture cook for 5 min until berries are soft.
·       Flip the ramekins and gently take the panna cotta out without breaking.
·       Pour the sauce on top just before you serve.