Panna Cotta

Panna Cotta is a great recipe to get under your belt. You can leave the cardamom and white chocolate out and flavour with coffee, dark chocolate or other spices. It doesn’t really get more luxurious than the perfectly wobbly panna cotta!

You will need
Panna Cotta:
125ml full fat milk
125ml double cream
Zest of 1 lemon, thick strips
8 cardamom pods
Vanilla pod, split with the seeds scooped out
30g caster sugar
40g white chocolate
2 leaves of gelatine
For the praline:
Small handful of walnuts
50g sugar
2 tablespoons of boiling water

Serves 2:

For the Panna cotta:
To make the panna cotta, heat the milk, sugar, zest, cardamom, vanilla pod with its seeds out until scalded
Take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water
Strain the mix and warm through with the cream and the white chocolate until melted
Stir in the gelatine
Pour into glasses or bowls and chill for at least three hours
For the praline:
Roughly chop the nuts
Place the sugar and water into a pan and gently heat
Once the sugar has melted, increase the heat to high
Once the sugar is starting to colour, add the nuts
Wait for the colour to turn terracotta colour and immediately pour onto the baking tray
Leave to cool and then roughly chop
Remove the pan cotta from the fridge 20 minutes before serving
Serve topped with the praline
We also used freeze dried strawberries and desiccated coconut