As summer is slowly making it’s warm way to the shores of Cape Town, the excitement inside me starts bubbling as the warmer weather means is time to indulge in some of my favourite desserts! Panna cotta is right up there with the best of the best. I simply love the texture of panna cotta and how incredibly versatile as a dessert it is.
If you have a good, trusted panna cotta recipe, it can be used to prepare an abundance of different desserts. You can either keep it simple with vanilla seeds, jazz it up with chocolate, add liqueur, incorporated citrus, add white chocolate, be adventurous with certain herbs or turn it into a savoury accompaniment to your favourite dish. The possibilities are endless and and as long as you stick to your trusted base recipe, no one can hold you back.
Every now and then I jazz up my regular panna cotta recipe, but for the most part I like to keep my panna cotta plain and serve either stewed, macerated, grilled or even just fresh fruit alongside that smooth, creamy, gorgeous dessert. My best recipe is a panna cotta that contains yoghurt, but this one I have recently prepared is made with buttermilk. The buttermilk adds a lovely tart flavour that works incredibly well with fruit of any kind. As we are approaching summer, the shop shelves are filling up with punnets and punnets of strawberries, which make one of the most perfect accompaniments to panna cotta. I simply sliced them, drizzled over honey and added a squeeze of lemon juice. Let them sit in that for half an hour or so then just spoon a pile over your panna cotta. Hmmm, so good!