The Perfect Panna Cotta

Essentially a cream jelly rather than cooked cream, this is an exquisitely silky, rich pudding.


    You Need

  • For 8 people, 4 sheets gelatine, or 4 teaspoons gelatine granules, 600 mls (1 pint) (double) cream, 300 mls (½ pint) full-cream milk and enough sugar to sweeten to taste.


Soften the gelatine in a little water, and then drain it. Heat the cream and milk to blood heat, then add the sugar, if you’re using it, and drained gelatine. Stir until both have dissolved, and then allow to cool. Before the mixture begins to set, pour it into a wet pudding basin or jelly mould. Refrigerate overnight.

To Serve

Loosen the pudding by holding a hot cloth to the mould, or by briefly dipping it in hot water, and carefully turn it out onto a shallow dish.

It can be decorated with mandarin segments macerated in orange juice, ruby-red pomegranate seeds if available, crystallized fruit, candied citrus peel or even angelica cut into appropriately decorative shapes. Or simply grate chocolate over the top.