Vanilla and pomegranate panna cotta

Instructions

1. Lightly spray four ¾-cup (180ml) capacity metal moulds with oil. Place the milk, sugar and vanilla in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle the gelatin over the milk mixture and whisk until dissolved. Divide among prepared moulds and cover with plastic wrap. Refrigerate for 4 hours or until set.
2. Meanwhile, combine the fruit and pomegranate seeds in a large bowl. Set aside until required.
3. Dip each mould briefly in hot water and turn panna cottas out onto serving plates. Serve with strawberry salad.