Pannacotta

This is really quite easy and is one of my favourite desserts to make and to photograph.  The test, they say, and I agree, of a good one is if it wobbles. Then you can be sure it will be not too set and instead just a lovely light dessert, ignoring the fact that it is basically just cream and sugar.  If you have little jelly moulds they will set better in those and look impressive too when you turn them out.  Which will be easier to do if you quickly rinse each mould with cold water before pouring in the cream.

Ingredients:

1 medium pot of double cream

½ cup of low fat yoghurt or semi skimmed milk

1 vanilla pod (optional but they will be much nicer)

2 or 3 leaves of gelatine

½ cup of caster sugar

½ tsp of rose water or orange flower water if you want either of those flavours. All three options are nice; plain, rose or orange flower

Cooking Method:

Soak the gelatine leaves in cold water.

While they are soaking (about 10 to 15 minutes), gently heat the cream to hot but not boiling and stir in the sugar until it has dissolved and then the seeds from inside the vanilla pods (use your fingers or a pointed spoon to do this).  Take off the heat and stir in the milk or yoghurt. Squeeze the gelatine leaves gently in your hands to remove any excess water and whisk them into the warm cream until they too are dissolved.

I try and let it cool only for about another five minutes or so before stirring the vanilla seeds again to distribute them evenly. Pour into the individual jelly moulds and leave in the fridge for a couple of hours at least or overnight.