Two words: panna cotta.Wonderfully creamy, indulgent, pure perfection. With deserts of this calibre there’s usually a catch, so what is it? Trick question.
Simplicity in it’s most beautiful form must be a panna cotta. Combine the ingredients, pour into moulds and then let the setting begin. All you need to do is find something to pass the time – I like to read, but you don’t have to.
What’s even better about this recipe is that I use a ‘cheat’ raspberry compote – why make life difficult?
Those with dairy allergies, avert your eyes.
For the panna cotta
- 4 leaves (7g) unflavoured gelatine
- 60ml semi-skimmed milk
- 540ml double cream
- 1/2 teaspoon vanilla extract
- 60g icing sugar
- Unsalted butter (for the moulds)
For the ‘cheat’ raspberry compote
- 4 tablespoons good quality raspberry conserve
- 2 tablespoons water
First get your hands on some moulds and lightly grease them with some unsalted butter. Next, in a small bowl place the gelatine leaves into the milk and leave to sit for around 10 minutes.
Meanwhile, in a saucepan heat the double cream and the icing sugar, stirring until dissolved. Once the cream is almost boiling remove from the heat, add the milk soaked gelatine (along with the milk) and the vanilla extract. Stir until the gelatine is fully dissolved.
Pour into your moulds leaving space at the top for a layer of raspberry compote, and refrigerate for around 4 hours.
To make the raspberry compote, heat the conserve and water in a saucepan until you’ve achieved a loose consistency. Pour into each mould once the panna cotta has set, then refrigerate for a further 30 minutes – 1 hour.
To remove from the moulds, pour some boiling water into a bowl and sit each mould in it for about 20 seconds before turning out onto a plate.
Can easily be made a day in advance and kept over night in the fridge, tastes delicious whenever you eat it.