- 13½fl oz double cream
- 5fl oz semi-skimmed milk
- 3 sheets gelatine
- 5oz icing sugar, sifted
- 1 vanilla pod, split
- 6x4in dariole moulds
Place the 13½fl oz of cream, the 5fl oz milk and the split vanilla pod into a heavy-based pan and slowly bring to a simmer. Once it reaches simmering point, turn off the heat and leave to infuse for 10 minutes.
Immerse three sheets of gelatine into a bowl of cold water and leave to soak. In another bowl, combine the double cream with the icing sugar. Return the infused mixture to the stove and warm it through.
Remove the gelatine from the water, squeezing out any excess water, then add to the warm cream. Stir to dissolve. Strain infused mixture into the cold cream and icing sugar. Stir well. Pour into the dariole moulds and allow to cool, place in the fridge for at least 3 hours.
To serve, dip each mould into hot water for a second or two to loosen the edges. Invert confidently onto a plate. Arrange the passion fruit and shortbread round the panna cotta. Works beautifully with other fruit, such as poached rhubarb, plums or raspberries, depending on the season.
And to drink?
Beer sommelier Jane Peyton recommends pairing this dish with:
Beer: "Innis & Gunn Original Oak Aged Beer. It has distinctive marmalade, caramel, whisky and vanilla flavours – the latter from the oak aging – that work to complement the character of the panna cotta."
Cider: "Henry Weston’s Vintage – this is a medium dry cider aged in oak barrels. Oak contains a compound called vanillin that registers as the flavour of vanilla – another complementary drink for this dessert."