Recipe of the month – February 2019

Panna Cotta

Panna Cotta is a deceptively simple dessert. Well made, it is a few heavenly spoonfuls of wobbly vanilla and lemon infused cream. Poorly made, it is a rubbery mound with the texture of wine gums. Needless to say, our recipe falls into the former category!

Serve it with seasonal berries in summer and with cinnamon poached fruits in winter. It is the perfect pudding for large parties as it can be made a couple of days in advance.

(Makes 4 small panna cotta)

2 1/2 leaves gelatine
300ml cream
75ml milk
2-3 tablespoons icing sugar
Strips of lemon zest from 1 lemon, cut with a small knife or vegetable peeler – not grated
1 teaspoon vanilla paste

  1. Use scissors to cut the gelatine into 2-3 pieces. Immerse in a bowl of cold tap water.
  2. Measure up the cream and milk in a small saucepan. Stir in the icing sugar and vanilla. Drop in the zest. Gently bring the heat up and when almost simmering, remove from the heat.
  3. Very lightly oil the small 100ml metal dariole moulds with sunflower oil.
  4. Sieve the hot liquid into a measuring jug.
  5. Lift up the soft gelatine and give it a squeeze in your hand to remove excess water and then drop it into the hot cream while stirring. It will dissolve within seconds.
  6. Pour into the moulds. When cooled down, place in the fridge until set.
  7. To serve, fill a shallow dish with boiling water from the kettle. Very briefly dip each mould in the hot water, run a small non-serrated knife around the rim, place a dessert plate on top like a lid and invert.

If you enjoy making this dessert and would like to learn more delicious recipes, why not come to one of our classes. You will find details of all our classes here.