Vanilla and Mascarpone Panna Cotta with Coconut Crumble

Equipment: 6x100ml ramekins. Brush the ramekins with vegetable oil. Leave aside.

Place a small heatproof bowl with 2tbsp hot water in a large heatproof bowl filled with 200ml hot water. Add the gelatine to the smaller bowl. Stir the gelatine until dissolved. Leave to stand in the hot water bath. Get on with the next bit.

Place the remaining panna cotta ingredients in a large saucepan. Leave to come up to the simmer on medium-low heat. Stirring occasionally. When the cream mixture is almost at boiling point, turn the heat off. Add dissolved gelatine. Stir well. Transfer into a jug. Pour into the prepared moulds. Leave to stand for 30 minutes. Refrigerate for around 2 hours or until set.

For the crumble. Put all the ingredients in a saucepan Cook stirring, on low heat, until the butter and sugar have melted. Spoon onto a baking tray. Cook in 180c fan forced oven for 10-12 minutes until golden brown. Leave aside to cool.

For the pineapple sauce. Put all the ingredients in a large bowl. Leave aside.

To serve. Leave the ramekins in a deep tray filled with boiling water for 10-15 seconds. Invert onto a serving dish. Serve with the pineapple sauce and crumble.