I’ve been making these quite a bit lately and trying all sorts of variations. This is a plain vanilla panna cotta served with berries. Try substituting the milk with coconut milk and serve it with lychees, like I did for a dinner party on Friday night.
- Place gelatine in cold water for 5 minutes to soften.
- Gently heat the cream, milk, sugar and vanilla and stir to dissolve the sugar. Remove from heat.
- Squeeze out the water from the gelatine and stir into the cream mixture.
- Allow the mixture to infuse for 15 minutes and then pour into moulds and refrigerate until set (about 4 hours). You could just use ramekins but I use plastic dariole moulds which you can get from specialist food shops such as The Essential Ingredient or Chef’s Hat.