I have a soft spot for panna cotta. Over the years I have tried a fair few but Sam Harris’s recipe is by far the best. It delivers a creamy rich texture which zero hassle. I have paired the recipe with a raspberry and créme de cassis coulis which provides a fruity richness to the finished dish.
Panna cotta: Published in Eat London2 by Peter Prescott & Terence Conran. Recipe by Sam Harris, p299. Original quantities have been halved.
- Split 1 vanilla pod in half lengthways and scrape out the seeds
- Put 350ml double cream, 150ml milk and 50g of caster sugar into a saucepan and stir in the vanilla seeds
- Bring to the boil over a high heat, then reduce the heat and simmer for 5 minutes
- Remove the pan from the heat, stir in the 1.5 gelatine leaves until they dissolve, then allow the mixture to cool slightly
- Pass the mixture through a sieve into a jug and then pour into the molds
- Cover each mold with clingfilm and chill in the fridge overnight until set
Raspberry and Crème de Cassis Coulis:
- In a saucepan add 150g of the raspberries to a pan with two teaspoons of brown sugar and two tablespoons of water
- On a low heat gently stir and once the raspberries dissolve add in two tablespoons of crème de cassis
- Stir and continue to cook on a low heat until the sauce reduces by half
- Take off the heat and cool before adding to the panna cotta. Top with a raspberry