Think creamy, silky, smooth and very dreamy…Panna cotta which loosely translates to cooked cream, is right up there with crme brle when it comes to my top desserts of all time. It’s a simple dessert to prepare that can be flavoured any which way you want. My favourite is vanilla seeds and then serving it with another sauce or fruit.
The texture of panna cotta can only be described as glorious. It’s so smooth and it melts slightly as you bite into it. It’s beautifully rich as it’s made with cream and milk. I like to substitute the milk for yoghurt – Greek yoghurt! It’s creamy and adds a fleeting tartness to the overall dessert. It is crucial to allow the panna cotta to stand for a few minutes at room temperature before serving, just so that it’s not completely chilled when eaten. The flavour is much more enjoyable.
I made vanilla panna cotta with vanilla pods and served fresh cherries which were macerated in a little freshly squeezed lemon juice and castor sugar with it. Macerating fruit softens the fruit and adds flavour. The cherries also look pretty and glossy when macerated. This vanilla panna cotta recipe can be used with many other ingredients or other fruit, like raspberries, plums or orange segments.