For the Panna Cotta:
3 gelatine leaves
520ml double cream
120ml whole milk
50g sugar
40g malt extract
1 teaspoon vanilla extract

For the fruit compote:
200g strawberries
100g raspberries
40g sugar
40g malt extract

For the Panna Cotta:
Soak the gelatine leaves in water and set aside. In a saucepan bring the cream, milk, sugar and malt extract to a gentle boil, stirring occasionally, then remove from the heat. Lift the gelatine leaves and squeeze to remove excess water then add directly into the hot cream, mix and set aside to cool for 5 minutes. Pour into serving glasses and place in the fridge leave for 30 minutes to set.

For the Fruit Compote:

Slice the strawberries in half and place in a saucepan with the raspberries, sugar and malt extract, then simmer for 10 minutes. Remove from the heat and blend with a hand blender until smooth. Return to the heat and gently simmer gently for a further 10 minutes until it thickens and most of the water has evaporated, then remove from the heat. Allow to cool fully and pour onto the top of the panna cotta and chill for a further 1 to 2 hours. For a finishing touch add some fresh raspberries before serving.