Panna cotta with cinnamon and peaches

Heat cream, milk and sugar in a small saucepan over moderate heat, stirring until sugar dissolves and mixture almost boils. Remove pan from heat.

Stir gelatine into 1⁄4 cup boiling water until completely dissolved. Stir into cream mixture with vanilla. Pour mixture into a pouring jug; cool to lukewarm, whisking occasionally to prevent a skin forming.

Place 4 x 1⁄2 cup-capacity moulds on a tray. Fill with custard. Top each with a small piece of plastic wrap. Chill to set.

Meanwhile, drain syrup from peaches into a saucepan; add cinnamon and bring to the boil. Simmer until syrup reduces by half. Remove pan from heat; add peaches and brandy. Cool; cover and chill.

To serve, dip moulds briefly into warm water to loosen; turn out onto serving plates. Serve with peaches and syrup.