Here is a gorgeous late summer recipe created Head Chef Philippe Farineau of Mount Falcon Country House Hotel. Light flavours of Pannacotta with rich glazed sabayon and summer fruits.  A superb finish to any meal 

For the Panna Cotta  
Gently heat the milk and cream to boiling with vanilla pod.  Add white chocolate and stir to melt. Remove from heat. Add gelatine. Allow to dissolve.   Leave the mix to cool down. Whip cream and add to the mix just before it reaches setting point.  Pour the mixture in ramekin and set. 

For the sabayon  
In a mixing bowl, whisk egg yolks with sugar and champagne.  You will need to cook the mixture by whisking it continually over a pot of boiling water,  until it becomes thickened and firm and the whisk leaves a trail –  but don’t overcook it or you will get scrambled eggs!!!  

To finish, dress some fruits on a plate and pour the sabayon over.  Glaze the sabayon under a preheated grill for few minutes. Arrange panacotta in the centre of the glazed fruits……..Bon Apetit