I had never even tried a panna cotta before but was asked to make one by a couple i know so jumped at the chance. I am now converted. They are simply scrumptious. I made the sugar decoration just for texture (and some added snazz) and the berry compote to cut through the lemon of the PC. Before making all this I knew I wanted the sugar decoration so decided I should put some practice in. I went for the dome shape thinking to place it over the PC. It went really well, see:
I was all prepared to create it again for my friends. However after a few glasses of wine, I just wasn’t getting it right. I guess also constant nattering whilst trying to make said sugar didn’t really help. The consistency was all wrong. In the end I just poured it onto a board and dragged a fork through it to make random shapes. I think you’ll agree it turned out rather nice in the end! The compote complimented the panna cotta so well. The textures all worked together fantastically. I really couldn’t have been more pleased (smug) about this dessert. Will definitely make it again.
I got the panna cotta recipe from the BBC Good Food website:
- 3 leaves of gelatine (see tip at bottom of page)
- 600ml double cream
- 150ml milk
- 200g caster sugar
- zest and juice 2 lemons
- zest 1 lime
- For the panna cotta, put 6 small pudding moulds (about 120ml each) on a baking tray. Soak the gelatine leaves in a bowl of very cold water (see tip, below) and set aside.
- Put the cream, milk and sugar into a large pan and bring slowly to the boil. When the cream is boiling, add the lemon juice and the lemon and lime zest and whisk well. Simmer for a few mins until reduced slightly, then turn off the heat.
- Scoop the softened gelatine out of the water and squeeze off any excess water. Stir into the hot cream, leave until just warm, then strain the cream into a jug. Carefully pour the mix into the moulds and place in the fridge for at least 5 hrs until completely set – overnight is ideal.
- To unmould the panna cottas, run the tip of a knife around the edge of the mould. Dip the mould briefly into hot water until the filling just comes away from the sides. Use your fingers to gently loosen the panna cotta away from the edges of the mould. When you are confident that it will turn out, reverse the mould onto a serving plate and gently lift off, releasing the contents.
For the sugar I looked on youtube. The compote I made myself. I bought a bag of frozen mixed berries and cooked them down with sugar which I gradually added until it tasted right.