1. Oil your Pannacotta moulds with coconut oil.
2. Bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved. Add your vanilla and stir until dissolved.
3. Add the softened gelatine leaves in cold water and continue to simmer until dissolved.
4. Place four dariole moulds or ramekins onto a baking tray and pour the panna cotta mixture on top. Chill in the fridge for 5 hours, or overnight.
5. Take the moulds out of the fridge, warm in some hot water, shake to loosen and then hold just above a plate and let it fall to the plate.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey