Introduction :

Panna Cotta means ‘cooked cream’ in Italian and is absolutely delicious if just the right amount of gelatine is used. Texture is the key to this pudding.

It should be barely set, so that when you turn it out it only just holds together and is very wobbly. Too much gelatine produces a very disappointing rubbery pudding. This recipe is ‘cast iron’ if you follow it to the letter. I have used the minimum amount of gelatine required to set the mixture. It is also very easy to make.

Substitute the rhubarb with any fresh soft berries or halved strawberries sprinkled with sugar and brandy and left to macerate for a few hours.

Method :

1. Put the milk, cream and sugar into a saucepan. Split open the vanilla pod, scrape the seeds into the pan and then add the pod too. If using vanilla essence, don’t add at this point as it will evaporate.
2. Gently bring to the boil and simmer for a few minutes. Remove vanilla pod. If using vanilla essence and almond oil, add them now. Set aside whilst you prepare the gelatine.
3. Sponge the gelatine by putting 4 tbsp water into a small saucepan and sprinkling the gelatine over it. Leave for a few minutes to sponge. The mixture will become solid and look like a sponge. Dissolve the gelatine over a very gentle heat. Do not boil.
4. Using a small hand whisk or fork whisk the gelatine into the cream mixture. Mix well and pour into 8 dariole moulds or ramekins. Cover and refrigerate until set.
5. To serve, dip the moulds into hot water or loosen around the edges with your finger and turn onto individual plates.
6. Arrange some fresh berries or a compote of poached berries or rhubarb on each plate. Alternatively puree some fruit with a little icing sugar and then sieve it, to make a sauce.

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