There’s something super special about this delicate dessert. Flecked with aromatic vanilla and set with a satisfying wobble, it’s an absolute pleasure to eat. ”
INGREDIENTS Serve 4 – 5
2 leaves of gelatine
400 ml single cream
100 g golden caster sugar
2 teaspoons vanilla bean paste
400 g Greek-style yoghurt
shortbread or ginger nut biscuits , to serve
METHOD
Soak the gelatine leaves in cold water for 10 minutes, or until softened
Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off.
Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt.
Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
TO SERVE Turn the Panna Cotta out on to little plates or saucers – the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out.
Delicious with a crumbling of bashed-up biscuits on the side.
Original Recipe Jamie Oliver
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