Panna Cotta

(Serves 6 to 8)

Essentially a cream jelly rather than cooked cream as its name might suggest, this is an exquisitely silky, rich pudding.

4 sheets gelatine or 4 teaspoons gelatine granules
600 ml double cream
300 ml full cream milk
Sugar 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 the mixture to cool. Before it begins to set, pour into a wet pudding basin, jelly mould or individual containers. Refrigerate overnight.

Loosen the pudding by briefly dipping the base of the container in hot water, and carefully turn the cream out onto a shallow dish.

As well as the fruit accompaniments described above, this is also a dessert I like to serve in winter when it can be decorated with mandarin segments macerated in orange juice, ruby red pomegranate seeds, crystallised fruit, candied citrus peelor even angelica cut into appropriately decorative shapes. Or simply grate chocolate over the top.