This gives an unusually gorgeous twist to panna cotta. The cinnamon sinks to the bottom of the mixture and the lime floats on top, so when the panna cotta is turned out on a dish, you have two distinct set of flavours, the lime as a surprise sitting at the bottom. The prune sauce gives an extra layer of flavour

100ml Armagnac (or brandy) + 1 tablespoon

40g caster sugar

2 tsp ground cinnamon

3 small (Costa) gelatine leaves or agar

400ml single cream

4 Agen prunes (soaked in the brandy for 6 to 8 hours)

Finely grated zest of 1 lime

• Drain the prunes, reserving the brandy, then place the prunes in a small saucepan with 50ml water and gently heat. Once boiling gently add 100ml of brandy and cook just long enough to burn off the alcohol. Set aside, chop finely and allow to cool

• To make the panna cotta, soak the gelatine in a bowl of water for ten minutes. Meanwhile, in a pan, warm the cream through but do not allow to boil. Whisk in the cinnamon and sugar, making sure that the sugar is dissolved. Take off heat. Add 1 tablespoon of brandy. Squeeze all the water out of the gelatine, add to the cream mix and stir well

• Divide the mixture between 4 heatproof moulds, gently add the lime zest so that it sits on top of each of the panna cotta mixtures. Put in fridge for at least 3 hours to set

• When ready to serve, briefly dip each mould in very hot water, and turn them out onto plates – it only takes a few seconds to loosen them. Spoon over a little of the prune and brandy syrup, and serve immediately