Panna cotta comes from the Italian and means 'cooked cream'.
This desert is believed to have originated in the Piemonte region of northern Italy.
Normally cream and milk are simmered together and mixed with gelatine.
The mixture is then put into molds and allowed to set before serving,
topped with fruit, caramel, chocolate or nuts and served chilled.
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Ingredients:
60ml cold water
15ml powdered gelatine
250ml boiling water
125ml sugar
15 fresh mint leaves
grated zest of 1 lime
30ml lime juice
500ml cream
5ml vanilla extract
Fruit compote of your choice
Method:
Combine cold water and gelatine in a small saucepan and allow the gelatine to soak. Add boiling water, sugar, mint, lime zest and juice. Bring just to the boil, stirring to dissolve sugar and gelatine. Remove from heat and stand for 10 minutes to allow flavours to infuse.
Strain the liquid into a bowl and discard any solids. Whisk in the cream and vanilla. Divide between 6 serving glasses or cup moulds. Cover with plastic wrap and chill for about 4 hours until set, or chill overnight until required. Panna cotta can be kept in the fridge for up to 2 days.
Serve topped with a fruit compote of your choice.
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