Panna Cotta with Jam

Ingredients

Why not give in to panna cotta, one of Italy's most iconic desserts? A literal translation of "cooked cream", this sweet dish made from cream, sugar and gelatine keeps winning hearts in Italy and beyond, thanks to how simple it is to make and easy to adapt for lactose-intolerant food lovers. Not to mention its wonderfully light texture and delicate flavour… Easy to pair with seasonal fruit or whatever you fancy, panna cotta will delight your taste buds, served with caramel, passion fruit jam… or Morello Cherry jam: whole, tangy, pitted cherries in their own fruit coulis. Find the full recipe right below!

INGREDIENTS FOR 6 PEOPLE

• 50 cl liquid cream / coconut milk / almond milk or other plant-based milk
• 40 g caster sugar
• 2 gelatine sheets
• 1 vanilla pod
• 1 jar of Morello Cherry jam

EQUIPMENT

• A bowl
• A saucepan
• A paring knife
• 6 small dishes or glasses

Instructions

1. Soak the gelatine in a bowl of cold water until the sheets soften. Then gently squeeze out the excess water.
2. Split the vanilla pod in half with a paring knife and scrape out the seeds.
3. Pour the liquid cream and sugar into a saucepan. Add the split vanilla pod to the sweetened milk.
4. Bring to a gentle simmer, just long enough for the sugar to dissolve.
5. Remove from the heat and add the gelatine sheets straight away. Stir to combine.
6. Pour into the small dishes and leave to cool.
7. Once the creams have cooled, let them set in the fridge for at least 5 hours.
8. Take the creams out 5 minutes before serving.
9. Top with a generous layer of Morello Cherry jam just before serving.
10. Enjoy!