Panna cotta with poached nectarines

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This velvety smooth, vanilla-flavoured Italian set cream is simple to make but tastes divine. Both the panna cotta and poached nectarines are best made a day in advance.

Serves: 4
Takes: 45 mins plus chilling
Cals per portion: 860

For the panna cotta:
600ml (1pt) double cream
1 vanilla pod, split and seeds extracted
2 pared strips lemon rind
50g (2oz) caster sugar
10ml (2tsp) powdered gelatine

For the poached nectarines:
300ml (1/2pt) red wine
100g (4oz) caster sugar
2 strips pared lemon rind
4 nectarines

1. To make the panna cotta, place the cream, vanilla seeds, lemon rind and sugar in a pan and bring slowly to the boil. Remove from the heat.
2. Meanwhile, place 45ml (3tbsp) boiling water in a small cup and sprinkle over the gelatine. Leave for a few mins until spongy, then stir until dissolved. If the gelatine doesn't completely dissolve, sit the cup in a pan of simmering water and stir until clear. Cool for 10 mins.
3. Stir a little of the hot cream into the gelatine mixture, then stir back into the rest of the cream. Leave to cool for 30 mins. Remove the strips of lemon rind and pour into 4 150ml (1/4pt) pudding basins and chill for 6 hrs until set.
4. To make the poached nectarines, place the wine, sugar and lemon rind in a pan and heat gently, stirring until the sugar has dissolved. Simmer for 10 mins until slightly thickened, then add the nectarines and simmer for a further 5-6 mins until just tender. Leave to cool, then discard the skins and lemon rind. Cover and chill.
5. To serve, dip each basin into a bowl of hot water for a few seconds, turn out on to plates and add nectarines and syrup.