The best panna cotta

Name: The best panna cotta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 225 ml whole milk; 375 ml double cream; 125 g caster sugar; 1 tsp vanilla bean paste; 4 leaves Dr Oetker Platinum Grade Leaf Gelatine; 100 g buttermilk; 180 g pack cherries, stones removed; 3 tbsp Belazu Sour Cherry Molasses

Martha Collison's panna cotta recipe will have guests asking for seconds. Buttermilk isn’t a traditional addition, but lifts an otherwise extremely rich dessert. If you’re not feeling brave enough to turn them out, fear not – you can happily set the mixture in pretty teacups or ramekins instead.

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Gluten free

Serves6
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Pluschilling

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225ml whole milk
375ml double cream
125g caster sugar
1 tsp vanilla bean paste
4 leaves Dr Oetker Platinum Grade Leaf Gelatine
100g buttermilk
180g pack cherries, stones removed
3 tbsp Belazu Sour Cherry Molasses

Put the milk, cream and sugar into a small saucepan, then add the vanilla paste. Heat gently over a low heat, stirring continuously, until the sugar dissolves. Don’t allow it to boil, or the flavour and texture will be altered. Remove from the heat.
Meanwhile, put the gelatine into a small bowl, cover with cold water and allow to soften for 5 minutes.
Drain the gelatine, squeeze out excess water, then add to the infused cream and stir until dissolved. Using a balloon whisk, beat in the buttermilk until the mixture is smooth and silky.
Divide the panna cotta mixture between 6 small moulds (approx 200ml each). Use teacups or ramekins if you don’t want to turn them out. Cover loosely, then chill for 2-3 hours until set.
Halve the cherries and place into a small bowl. Drizzle with the cherry molasses, toss well to coat, then set aside.
To tip out the panna cottas, fill a small bowl with hot water, then dip each mould in until it releases around the edges (this will take seconds if the moulds are metal, or a little longer if glass or plastic). Invert onto individual plates and tap to release. Top with the juicy cherries and serve immediately.

Cook’s tip

Balancing act
Classic panna cotta is simply a set, sweetened cream, which is delicious. But I found after testing many variations that adding a little buttermilk helps to balance the sweetness. If you can’t find buttermilk, plain natural yogurt (not Greek-style) also generates the same result.

Other toppings
Panna cotta is incredibly rich, so it needs a tart or acidic topping to counteract the intensity. Cherries coated in sour cherry molasses (a revelation) are my favourite, but roasted rhubarb, sliced apricots or tart berries such as gooseberries or blackcurrants are delicious too.

On the move
This silky, creamy dessert doesn’t have to be standalone. If making a dessert to transport, or if you fancy a bit of crunch, try setting it in Cooks’ Ingredients Sweet Pastry Cases. Top with fresh berries just before serving.

Typical values per serving when made using specific products in recipe