We're having a really hot summer this year in the UK and what better than a light and refreshing dessert to finish a meal.
This panna cotta recipe is very simple and takes no time to make. 15 min prep and your job is done, all you need to do is to put it in the fridge to set.
A couple of hours later you end up with a beautiful, creamy, melt in the mouth, wobbly pudding that tastes of summer.
The panna cotta is very tasty on its own but in this recipe, I chose to top it with a gooseberry jelly. It will be equally delicious with any fresh fruits, compote or jam of your choice. Top it with a bit of crumble or chopped nuts of some crunch...you can make it as simple or complicated as you want.
This recipe serves 4 fairly big portions.
You will need:
For the panna cotta:
- 250 mL of double cream
- 100 mL of milk (I used semi-skimmed but you can also use full-fat)
- 2 tbs elderflower cordial
- 20 g of caster sugar
- 2 gelatin leaves
For the jelly:
- 150g of gooseberries
- 50 mL of water
- 1/2 lemon juice
- 1 tbs of caster sugar
-1 gelatine leaves
Preparation:
1. Pour the milk, cream, sugar and elderflower cordial together in a pan and heat slowly.
2. Soak your gelatine leaves in a bowl of tepid water for 5 min.
3. When your cream mixture starts boiling, turn the heat off and leave to cool.
4. Squeeze the gelatine leaves with your hands to remove as much water as possible and add to the hot cream mixture. Give it a good stir to dissolve all the gelatine.
5. Pour the mixture into glasses or moulds and leave in the fridge to set for a couple of hours (I did mine in the evening and left them overnight in the fridge). If you choose to use moulds you might need to warm up the outside gently to let the panna cotta out unbroken.
6. Wash your gooseberries and halve them.
7. Put the gooseberries into a pan along with the sugar, lemon juice and water and heat slowly.
8. As before, soak your gelatine leaves in tepid water.
9. When your gooseberry mixture is bubbling and the fruits have started to breakdown, give the mixture a good stir (squeeze the fruits with a wooden spoon to get all the pull out) and simmer for 5 min.
10. Pass the mixture through a sieve. Disregard the solids and add your squeezed gelatine leaves into the hot liquid.
11. Leave the liquid to cool a little bit before slowly pouring it onto your panna cotta,
12. Return to the fridge for a couple of hours so the jelly sets. That's it now, time to eat!
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