Serve with your favourite fruit, I like it with some of my home made pear and ginger jam
1 oz/30g caster sugar* 1/2 pint/300 mls cream 1 split vanilla pod, (if you don’t have pods, 1 tsp of vanilla extract) 1 gelatine leaf
Put the cream, sugar and vanilla pod in a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse. Meanwhile put the gelatine leaf into a bowl of water. After 3-4 minutes it will have softened completely. At that point, take it out of the water and put into the saucepan with the hot cream. Remove the vanilla pod.
Whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine.
Pour into little ramekins, pretty glasses, little cups or whatever you have. Leave for 2 hours in the fridge to set.
Panna cotta should be quite soft and wobbly in consistency, but if you like you can turn it out - just oil, or line with clingfilm the container before you fill it with the mixture.
If you want a slightly lighter panna cotta, use half milk : half cream or ¾ cream : ¼ milk. Everyone thinks you have gone to a lot of work, but it’s really easy.
*Caster sugar is slightly finer than granulated.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!