Panna Cotta

AN ITALIAN CLASSIC

If you're anything like me, when dessert time finally comes at an Italian restaurant there is only ever a choice to make: tiramisu or panna cotta?

I must admit tiramisu wins more often than not but panna cotta holds a special place in my heart. I remember the first time I tried it, the surprise of the fresh cheesy taste combined with the sweetness of the red berries compote and I was hooked.

For years my consumption of this underrated dessert was limited to Italian restaurants, thinking it must be too difficult to recreate at home because of its taste and texture but I couldn't be more wrong. With only a handful of ingredients, you can easily impress yourself and your guests!

makes: 16 small portions preparation: 30 minutes chilling time: 2 hours

Ingredients:

• 250ml milk

• 250ml double cream

• 25g granulated sugar

• 3 gelatine leaves

For the strawberry purèe:

• 350g strawberries (fresh or frozen)

• 100g granulated sugar

• water

Method:

1. Soak the gelatine in cold water until soft

2. Place the milk, double cream, sugar and vanilla extract in a pan and bring to a simmer

3. Squeeze the water out of the gelatine, add to the pan and take it off the heat.

4. Grease 16 small ramekins (or 8 medium ones), divide the mixture and place in the fridge for at least 2 hours

5. While the panna cotta is in the fridge, halve and hull the strawberries, add to a pan with sugar and allow to simmer for 15 minutes

6. Add water if the mixture is too thick and blend until smooth if needed

7. Unmold the panna cotta onto individual plates, using a butter knife to release the edge if needed, and top with the cooled strawberry purée

8. Enjoy!

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