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Method:

Pannacotta

1. Soak the gelatine leaves in cold water. Bring the milk, caster sugar, vanilla & zest to the boil. Remove and stir in the drained gelatine into the milk mixture until dissolved. Pass the mixture through a sieve. Stir in a bowl over ice until the mix starts to thicken slightly.
2. Pour the double cream into a separate bowl. Semi-whip the double cream and fold into the mixture.
3. Plug the small hole in a 6 inch flowerpot with a disc of muffin/sponge or dried cranberries and spoon mixture into the pot, until it is full. Leave to set in the fridge for 1 hour.

Compote

1. Place all of the ingredients in a large pan and bring to the boil. Reduce the heat to a minimum and leave to simmer for 45 minutes, until they are soft.
2. Take off the heat and allow to cool. Once cooled place in a preserving jar. This will last a month in the fridge (as long as you don’t eat it all! It's also great with mature Cheddar).

Shortbread Stars

1. Preheat the oven to 175°C. Combine all the shortbread ingredients lightly by hand to form a dough. Place in a bowl in the fridge for 15 minutes.
2. Roll out and cut with a star shaped cutter. Place in preheated oven for 8 minutes. Remove from the oven while still warm.
3. Mix the ground star anise and caster sugar together and sprinkle over the top.

Serving Suggestion:

Serve the finished flowerpot with a dollop of compote, a fig, a sticky toffee date and a dried orange slice. For a special treat serve with warm cookies on the side.

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