Then I made it and discovered: it's easy, delicious and impressive... what better competition entry could you think of?
(Well, personally, if I was on Top Chef or Master Chef, I'd go with this chocolate tart; paired with coconut sorbet, perhaps...
But I digress! And I certainly don't plan on adding Master Chef stress to my list of things to tackle!)
So, back to panna cotta... 😉
This recipe is from Lorraine Pascale, Saturday Kitchen.
Part of it's attraction, though, is that it's a Friday kitchen activity - you can make panna cotta the day before your dinner party. How convenient!
Alternatively, use the base recipe in any way you choose, and get creative with the flavour additions.
Recipe adapted from Lorraine Pascale, Saturday Kitchen
Prepare 6-8 small glasses/ jars on a tray that will fit easily into the fridge.
3 gelatine sheets
Cold water - enough to cover the sheets of gelatine
100ml cream (double/ whipping cream - 35% fat content)
100ml full cream milk
100g caster sugar
1/2 vanilla pod - seeds only
300g double thick Greek yoghurt (you can substitute with medium or low fat yoghurt)
100g blueberries - pureed
zest of 2 lemons (for the second batch)
Soak the gelatine in cold water for 5 minutes.
While it is soaking, place the cream, milk, sugar and vanilla seeds in a small saucepan.
Heat, stirring occasionally, until the sugar has all dissolved.
Mix the pureed blueberries into the yogurt.
Once the gelatine is soft, lift the sheets from the bowl and squeeze out the excess water.
Stir softened gelatine into the warmed milk / cream mixture until it has dissolved.
Leave to cool for 15 minutes, then pour this into the yoghurt/ blueberry mixture.
Stir gently until well combined.
Divide the mixture evenly between the glasses / jars; pour carefully to avoid spilling on the sides of the glass.
(If you want a completely smooth panna cotta, pour the mixture through a strainer/ sieve.)
Once the blueberry panna cotta has started to set, continue with the second layer - repeat the process above but replace blueberries with lemon zest.
Carefully pour the lemon panna cotta into the glasses, on top of the set blueberry layer.
Chill for a few hours, or overnight.
Top with a blueberry, lemon blossom or curl of lemon zest before serving.
These will keep for a few days in the fridge - if you can resist them that long!