These panna cotta are such a lovely, simple summer pudding. Set vanilla scented cream and a sweet but sharp fruit compote on top. I make them with raspberries, picked fresh from the garden, simply crushed together with icing sugar to make a sort-of coulis (you can sieve out the seeds or not). Sometimes I simmer some blackcurrants with a little caster sugar and a boozy splash of cassis to make a blackcurrant compote to pile on top, which might be my favourite. They would be equally lovely with some sliced up ripe peaches, an apricot compote, or a mix of summer berries, anything goes as long as it has a little sharpness to cut the creaminess.
Makes 10 small pots
ingredients
5 sheets of gelatine
300ml milk
800ml double cream
120g caster sugar
1tsp vanilla extract
A punnet of fresh raspberries
Icing sugar
Method
Place the gelatine sheets in a bowl of cold water and leave to soak until softened.
Meanwhile bring milk, cream, caster sugar and vanilla to a simmer in a pan over a medium heat. Stir to ensure the sugar has dissolved and the mixture doesn’t catch. Remove from the heat and set aside. Squeeze the water out of the gelatine sheets and stir into the warm cream mixture. Stir until the gelatine is completely dissolved.
Allow to cool slightly, stirring regularly before pouring into individual ramekins or small jars. Don’t be in a rush to get them into the fridge. If they are still piping hot when they go into the cold fridge the gelatine can separate from the cream. Once cooled refrigerate for a couple of hours until set.
Reserve a few raspberries for the top of each pot, then make the raspberry sauce by mashing the remaining raspberries with some icing sugar (as much or as little as you like for your taste). Push the puree though a nylon sieve to remove the pips and then spoon the sauce on the top of each pot. Pop the extra raspberries on top and decorate with mint leaves and edible flowers if you feel like being fancy.
