Pannacotta with cloudberry purée

5 dl  cream
1 dl  milk
2  leaves of gelatine
½ dl  sugar
1  vanilla pod
cloudberry purée for the topping

Soak the leaves of gelatine in cold water until soft. Bring the cream, milk, sugar and split vanilla pod to the boil in a saucepan. Squeeze the excess water from the gelatine and dissolve the leaves in the cream mixture. Serve out into glasses or individual bowls and place in the refrigerator for at least three hours to set. Crush the cloudberries with a hand mixer and pass the pulp through a sieve.
You can also use a topping of strawberries or raspberries.

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