Sometimes food is better in single serves - do you agree?
When I have to share food I often get a case of food anxiety. I feel like I have to eat really quickly if I'm going to get my fair share and end up stressed. I dread the moment when you sit down for dinner in a restaurant and someone in your party says "how about we get a few plates to share?"
No, no, no. I want my own meal, on my own plate, so that I can eat in my own weirdly organised way (I have this thing about piling food neatly on the back of my fork which can be ... time consuming). Just let me be! Okay, the truth is I don't always feel this way. There is definitely something lovely about having a long table of old friends sharing a classic family style feast - but let's just make sure we each have our own plate, why don't we?
Phew. Lucky for freaks like me this particular desert is best made in single serves, that way you'll have the best chance of having a panna cotta that will hold it's shape. Or you can be lazy, like me, and not even bother turning it out - just eat it right out of the mould. I served these at my mother's 50th birthday and they went down a treat.
Spiked with real vanilla bean and covered in tangy, herbed raspberries, this panna cotta is easy to love and very easy to make!
1 1/2 cup cream
1 1/2 cup milk
1 vanilla bean, seeds scraped out
2 1/2 tsp gelatine powder
2 Tbs boiling water
2 cups raspberries (fresh or frozen)
a few sprigs of fresh thyme
1. Dissolve the gelatine in the boiling water and leave to the side.
2. In a heavy bottomed saucepan combine the cream and the milk and place over a low heat and slowly bring to the boil.
3. While it is heating, use a sharp knife to split the vanilla bean down the centre and scrape out the seeds. Add the seeds and the bean to the milk mixture.
5. After about 10 minutes of resting, add the sugar and return to a low heat. Cook for about 5 minutes until the sugar has dissolved.
6. Remove from the heat and pour in the gelatine mixture. Stir to combine.
8. Place them in the fridge to set for about four hours. If you've used larger moulds you'll need to refrigerate them for longer.
9. Just before serving, strip the thyme sprigs and toss the leaves through the raspberries. If you want to mix it up with some different herbs feel free to try some others - but the must be fresh. I haven't tried it, but I have a feeling basil would be a nice surprise.