Vanilla Panna Cotta

Ingredients

• 3 tbsp cold water
• 2½ tsp powdered gelatin (about 7 g)
• 400 ml fresh cream, full fat
• 200 ml full-cream milk
• 60 g caster sugar
• 2 tsp vanilla extract, or seeds of 1 vanilla pod
• 1 pinch fine salt
• 150 g strawberries, hulled and chopped, for the sauce
• 2 tbsp caster sugar, for the sauce
• 1 tsp lemon juice
• 1 tsp neutral oil, for greasing the ramekins (optional, if unmoulding)

Instructions

1. If you plan to unmould the panna cotta, rub the inside of each ramekin with a very thin film of oil. Otherwise leave them plain and set them on a tray.
2. Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Leave it without stirring until it looks soft and wrinkly.
3. Pour the cream, milk, sugar and salt into a saucepan. Warm over medium-low heat, stirring, until the sugar dissolves and small bubbles appear at the edge. Do not let it boil.
4. Take the pan off the heat and stir in the vanilla. Add the bloomed gelatin and whisk for a full minute until no grains remain and the mixture looks smooth.
5. Pour the mixture through a fine sieve into a jug, then let it cool for about 10 minutes, stirring now and then. Cooling stops the vanilla seeds sinking and keeps a skin from forming.
6. Divide the mixture among the ramekins. Let them cool to room temperature, cover loosely with cling film and refrigerate until set, with a gentle wobble in the centre when nudged.
7. For the sauce, simmer the strawberries, sugar and lemon juice in a small pan for 5 minutes until soft and syrupy, then cool. This can be done while the panna cotta chills.
8. To unmould, dip each ramekin in hot water for 5 seconds, run a thin knife around the edge and turn it onto a plate. Or serve in the glasses. Spoon over the sauce just before serving.

Tips

• Sprinkle the gelatin over the water, not water over gelatin, so it hydrates evenly without clumps.
• Never boil the mixture after adding gelatin to the cream; high heat can weaken its setting power.
• For a softer, spoonable set, use 2 tsp gelatin and serve in glasses. Keep 2½ tsp if you want to turn them out.
• Use a vanilla pod or good-quality extract; imitation essence can taste sharp in a dish this simple.