Panna Cotta is one of those things that I’ve eaten many a time, but never tried to make. It always seems a bit intimidating, given the need to get the set absolutely right, so it holds together but still wobbles just the right amount. I’ve heard it should wobble like a silicone breast implant. Given my limited experience of silicone breast implants, I was aiming for a set that was, rather more childishly, like jelly.
Panna Cotta means ‘cooked cream’ in Italian, and is pretty easy to make. I chose to flavour the cream with elderflower. And before this conjures up a bucolic image of steeping fresh elderflowers to make homemade syrup, I’ll admit that I used bought elderflower cordial. The cordial sunk to the bottom, forming a layer on the top of the panna cotta when it was turned out – a happy accident. I served the panna cottas with some caramelised hazelnuts and strawberries, partly to give a bit of textural variation and partly to make the dish look more classy than a breast implant.