I can not BELIEVE it has taken me this long to make panna cotta!
Such a simple recipe but so easy to get wrong. There is nothing worse than a panna cotta which is either flavourless or too firm. Being regular diners at lovely restaurants, sadly we have been on the wrong end of both of these disasters.
The panna cotta recipe in The Cook's Companion (third version only) is absolutely foolproof and creates a perfectly wobbly dessert that has to be tasted to be believed.
The flavour choice is left completely up to the chef and I opted for lemon and rosemary because I still had some fresh rosemary sitting on my bench after creating rosemary skewers last week.
The reason I decided to make my panna cotta in glasses rather than moulds was due to a complete lack of any sweet oils in the pantry; required to ensure the panna cotta would slip easily from the moulds. If you are thinking coconut oil, forget it. Experience has taught me that this is a wonderful oil to use in cooking but is completely hopeless when used as a non stick agent.
For those seeking to make themselves a panna cotta treat for dessert tonight, this little beauty can be found hiding in the basics chapter.