Panna cotta is undeniably rich. It should have a perfect wobble and be served straight from the fridge. Such a simple dish but so sophisticated.
- 13 ½ floz double cream
- 5 foz semi skimmed milk
- 13 floz double cream
- 3 sheets gelatine
- 5oz icing sugar, sifted
- 1 vanilla pod, split
- 6 x 4" dariole moulds
Place 13 ½ floz of cream the 5 floz milk and the split vanilla pod into a heavy based pan and slowly bring to the simmer, once simmering turn off the heat and leave to infuse for 10 minutes.
Immerse three sheets of gelatine into of cold water and leave to soak. In a bowl combine the 13floz cream with the 5oz of icing sugar. Return the infused mixture to the stove to warm through. Remove the gelatine from the water, squeezing out any excess water, then add to the warm cream. Stir to dissolve. Strain infused mixture onto the cold cream and icing sugar. Stir well. Pour into the dariole moulds and allow to cool, place in the fridge for at least 3 hours.
To serve, dip each mould into hot water for a second or two to loosen the edges. Invert confidently onto a plate. Arrange the passion fruit and shortbread round the panna cotta. Works beautifully with other fruit poached rhubarb, plums or raspberries depending on the season.
Eat with abandon.