Nigella Lawson famously keyed that analogy when referring to the perfect panna cotta. While the imagery may put you off, it is perfect for how you want your panna cotta to look once it's out of the mould.
It's an item that appears on many restaurant menus, from your upscale hatted restaurants, to a basic cafe. Why would that be? Because there are endless flavour combinations, it's ridiculously simple to make and above all else, it's delicious.
Panna cotta is an Italian dessert which translates into 'cooked cream'. Essentially all you have to do is simmer thickened cream, milk and sugar together, add some gelatine and you're done.
I'm going to share with you my favourite panna cotta recipe at the moment. It's a White Chocolate and Yoghurt Panna Cotta that I invented on my own, but using the ratios that Philippa Sibley uses in her book 'PS Desserts'. It's a really light dessert perfect for the summer months ahead, which tastes great with fresh berries and stone fruits!
If you've never made a panna cotta before then you should try Philippa Sibley's recipe because she takes you through the processes step by step and gives you useful suggestions. Better yet buy her book because it is amazing!
My personal tips:
1. Use gold strength gelatine leaves (avoid sachet/loose gelatine because it really does affect the flavour)
2. Use a wooden spoon to stir
3. If there are air bubbles appearing once you've put the panna cotta in the moulds, give them a firm bang on the bench top (but avoid spilling it everywhere!
4. Buy the best quality cream you can find / afford because it will make a difference in the overall texture and taste (please don't use home brand/Coles/Woolworth's, because it will be thin and watery)
5. Melt the white chocolate slowly because it has a lower melting temperature then milk chocolate and is easier to spoil.
6. Never add the yoghurt to the mixture while the heat is still on or it will curdle and your panna cotta will seperate.
Alison's White Chocolate & Yoghurt Panna Cotta
Ingredients:350ml thickened cream
300ml natural full fat yoghurt
300ml milk
200g white chocolate
2 tablespoons of caster sugar (you could easily swap this with some honey)
4 gold strength gelatine leaves
Ice cubes to soak the gelatine in
Utensils:
Saucepan
Bowl
Wooden spoon
Strainer
Measuring jug
Measuring spoons
Moulds/ cups ( something to put the panna cotta mixture into)
Method:
1. In a bowl filled with cold water and ice, soak the gelatine leaves so they are fully immersed.
2. Measure out the cream, milk and sugar and place into the saucepan. Stir with the wooden spoon and bring to a simmer (about medium-low heat)
3. Break the white chocolate into small pieces and melt slowly ( I usually do this in the microwave for 22 second spurts at a time )
3. Once simmering, get the gelatine leaves and squeeze over the bowl to get rid of any excess water. Then place the gelatine leaves into the hot cream mixture and stir until dissolved.
4. Add some of the hot cream mixture to the melted chocolate and stir together. Transfer this mixture into the hot cream mixture and stir until smooth and take off the heat.
5. Lastly add the yoghurt and stir until smooth.
6. Pour into moulds or glasses and place in the refrigerator for a minimum of three hours.
I hope you enjoy this recipe, and honestly it's so simple so just have fun with it!
