Preserved lemon panna cotta with pistachios and berry and mint compote

For the panna cotta, begin by blooming the gelatin by soaking the leaves in cold water for around 10 minutes 

Combine the milk, cream and sugar in a pot over a low heat. Stir until the sugar fully dissolves

Add in the vanilla and preserved lemon juice, then squeeze out the water of the gelatin leaves and add them to the warm cream. Stir well then, once the gelatin has dissolved fully, pour the mix into four small serving bowls

Chill the panna cotta in the fridge for around 3 hours or until set 

Meanwhile, to make the berry and mint compote add the roughly chopped fruit to a pot over a medium-low heat along with the sugar, red wine vinegar and cinnamon stick 

Let the mix simmer and gently reduce for around 10 minutes, then stir through the chopped mint. Transfer the mix to a jar then reserve until needed 

To serve, take the panna cotta out of the fridge and spoon over a generous portion of the berry and mint compote. Top with chopped pistachios, strips of preserved lemon rind and fresh mint leaves