大象传媒

I find the optimum setting time for this panna cotta is four hours. The longer it spends in the fridge, the firmer it will be. It tends to firm up too much if left overnight.

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For the panna cotta

full cream milk 200m

double cream 200ml

half a nutmeg, finely grated

a vanilla pod

creme fraiche 200ml

leaf gelatine 3 small leaves

icing sugar 4 tbsp

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Put the milk and double cream in a small saucepan with the grated nutmeg and the vanilla pod, split lengthways, and bring to the boil. Remove from the heat, stir in the icing sugar and creme fraiche and set aside for a good 20 minutes.

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Soak the gelatine leaves for five minutes in cold water, when they have softened to a jelly-like mass, stir into the cream mixture until it has dissolved. (If they won鈥檛 dissolve, then heat the cream mixture gently until they have.) Pour the mixture into four small cups or ramekins, cover and chill in the fridge.

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Turn the panna cotta out into small dishes. (You will find that dipping the pots into hot water for a few seconds will help the panna cotta slide out easily.) If you wish, dust with a very small amount of grated nutmeg.

Makes 3-4 small desserts.