Panna Cotta with Raspberries and Basil
3 leaves of gelatine
250ml (9fl oz) double cream
250ml (9fl oz) Jersey cow’s milk (such as Gold Top)
1 vanilla pod, split lengthways, seeds scraped out and reserved
25g (1oz) sugar
A handful of fresh raspberries
Basil, to garnish (optional)
Fill a small bowl with cold water, add the gelatine leaves, making sure they’re immersed, and set aside to soften. Place the cream, milk, vanilla pod and seeds in a pan. Stir in the sugar and bring to a warm blood temperature – not boiling. To do this, watch it carefully, and when it’s just simmering give it a stir to make sure the heat’s evenly distributed, then remove from the heat before it boils. Discard the vanilla pod. Squeeze the water out of the gelatine and add to the cream mixture.
Stir until the gelatine has dissolved, then divide the mixture between 4 dariole moulds or ramekins. Leave to cool slightly, then transfer to the fridge to set for 2-3 hours. Once set, turn the panna cottas out onto small plates and serve with raspberries and sprigs of fresh basil, if liked.
Jane says... Panna cottas are so simple to make yet look so beautiful when they’re turned out on little plates. I made a rosemary version on MasterChef, but this one is served with raspberries and fragrant basil.
If your panna cottas don’t easily come out of their moulds, lower the bottom of each one into a bowl of hot water for a few seconds, and then turn out onto a plate. I've used a few sprigs of fresh sweet basil here for a slightly peppery taste that works well with the vanilla. But you can serve them with fresh mint if you prefer the taste.