Panna Cotta

This silky Italian custard is pure magic—just cream, sugar, and gelatin transformed into something that feels like edible clouds, needing no oven and barely any technique to impress.

Ingredients:

• 500ml heavy cream
• 100ml whole milk
• 1 vanilla pod, split and scraped (or 1 tsp vanilla extract)
• 75g caster sugar
• 2 leaves gelatin (or 1 tsp powdered gelatin)
• 3 tbsp cold water
• Pinch of sea salt
• Fresh berries or coulis for serving

Method:

1. Bloom gelatin in cold water for 5 minutes until softened.
2. Gently warm cream, milk, vanilla, and sugar in a saucepan until steaming but not boiling. Stir until sugar dissolves.
3. Remove from heat, add the gelatin, and whisk until completely dissolved. Strain through fine mesh, then add a pinch of salt.
4. Divide mixture into serving glasses or ramekins and refrigerate for at least 4 hours, preferably overnight.
5. Serve chilled, topped with fresh berries, berry coulis, or a drizzle of honey.

Chef's tip: Warm the gelatin leaves gently in the hot cream rather than adding cold water—it dissolves faster and keeps your mixture silky smooth without lumps.