A Light, Silky Panna Cotta
Panna cotta means 'cooked cream'. It is one of my favourite puddings, easier to make than crème brûlée and, with its delicate, creamy texture, goes beautifully with whatever fruit is in season and a trickle of booze. When made well, with less gelatine than any packet suggests, the cream settles into a just-held-together, gently quivering but still perky heap as it comes out of its mould. If this sounds intimidating, set the creams in pretty glasses or deep saucers so that you don't need to turn them out. I lighten mine with yogurt and milk for a touch of acidity. They have to be made in advance, so you can relax over your dinner. You will need six dariole moulds, ramekins or small glasses.
Ingredients
3 x 2g sheets of fine-leaf gelatine
400ml double cream
1 vanilla pod, split lengthways
100g caster sugar
150g Greek yogurt
100ml whole milk
2 blood oranges
6 tbsp tequila
Recipe
Panna Cotta with Blood Oranges & Tequila
Submerge the gelatine in a bowl of cold water and leave to soften for 5-8 minutes.
Meanwhile, pour the cream into a deep pan with the split vanilla pod and place over a medium-low heat. Allow to warm gently and infuse for 5 minutes, but keep any eye on it and don't allow it to boil. Stir in the sugar and then remove from the heat.
Lift the gelatine sheets out of the water, squeezing to remove any excess water, and add to the hot cream, stirring until it melts away. Scrape the seeds out of the vanilla pod into the cream mixture, then discard the pod. Whisk in the yogurt and milk, then leave to cool completely. Pour into 6 small moulds, glasses or ramekins and leave to set in the fridge for at least 3 hours.
Just before you serve them, peel the oranges, removing all the white pith with a sharp knife, then segment them. If you have used moulds, dip them into gently simmering water, then turn them out onto plates. Pile a few orange segments on top or beside each panna cotta, then sprinkle 1 tbsp of tequila over each before serving.
Variations
Here are some seasonal alternatives to get you through the spring, summer and autumn...
Elderflower Panna Cotta with Gooseberries & Pernod
Infuse the warming cream with 15 fresh elderflower heads or 5 tbsp elderflower cordial. While the panna cotta is setting, place 400g topped and tailed gooseberries in a pan with 65g sugar, 1 tbsp water and 2 tbsp Pernod. Bring to a simmer and cook for 10-15 minutes until soft and sweet. Leave to cool, then serve spooned over the panna cotta.
Buttermilk Panna Cotta with Macerated Strawberries
Follow the main recipe, but make it with 500ml buttermilk and 150ml double cream instead of the cream, milk and yogurt mix. While the panna cotta is setting, hull and halve 1 punnet of strawberries, place in a bowl, and add the finely grated zest of 1 lemon and the juice of 1/2 lemon. Toss with 1 tbsp sugar and 2 tbsp Muscat. Spoon this over the panna cotta before serving.
Espresso Panna Cotta with Whisky Caramel Sauce
Follow the main recipe, but forgo the yogurt and use 500ml double cream and 100ml whole milk. When stirring in the milk, also add 50ml freshly made and cooled espresso. While the panna cotta is setting, put 225g sugar and 80ml water in a heavy-based pan; stirring until the sugar dissolves and the water comes to the boil. Remove the spoon and do not stir again until the syrup turns a rich golden caramel. Add 240ml very strong good-quality coffee and return to the heat to dissolve. Allow to cool and add 2 tbsp of your favourite whisky. Spoon over the panna cotta before serving (it will also keep in the fridge indefinitely and is delicious poured over ice cream).
IMAGE CREDIT: Tara Fisher