I am not really a sweet tooth person. But I am sucker for cream based desserts. Everything involving cream and I am sold. Warm cake is always better with some cream poured over it, strawberries go with cream, trifle has to have cream, choux buns are best filled with crème chantilly… and there is of course panna cotta. I know if is not a healthy habit but I cannot help it. I simply find cream too yummy. For me panna cotta is a pinnacle of creamy desserts. It is rich, indulgent and it is all about cream. Made properly it is firm to hold the shape but light enough to give you the famous wobble. It cuts with the spoon easily and then melts in the mouth like a dream. Classic version presented in this recipe is flavoured with vanilla but this is just a basic guide. Feel free to play with flavours. Other typical flavours are coffee, cardamom or rosewater. But when it comes to flavouring your imagination is the limit. Please let me know how you got on and what flavours work for you.
Equipment required: 2 ramekins
- 1 tsp oil to grease
- 300ml double cream
- ½ tsp vanilla extract
- 40g caster sugar + 2 tblsp caster sugar for compote
- 1 sheet of leaf gelatine
- 100g blueberries
- Brush the ramekins lightly with oil
- Put the cream into a saucepan with the vanilla extract. Bring to scalding point over a medium heat.
- Remove from the heat. Add sugar and stir to dissolve. Set aside for 5 minutes to cool down a little.
- Soak the gelatine in cold water until soft, for 5 minutes.
- Squeeze the excess of water out of gelatine, then add the gelatine to the warm cream and stir to dissolve. Taste and add more sugar if required.
- Pour the mixture into the moulds and chill in the fridge for few hours, or ideally overnight.
- About half an hour before serving put blueberries into a small saucepan with couple of tablespoons of sugar and couple of tablespoons of water. Heat gently until sugar melts and berries released their juices but still hold their shape. Take off the heat to cool down.
- When ready to serve remove ramekins out of the fridge. To turn panna cottas out dip the ramekins in hot water for 5 seconds. Invert onto a serving plate and whilst holding both the plate and ramekin, give it a good sideways shake to release the panna cotta.
- Serve with blueberries compote prepared earlier.