Recipe from Nigellissima.

You know just from the name of this that it is going to be wonderful.

A Panna Cotta is often my chosen desert if it’s on the menu, but I’d yet to make one. I did have to spend a bit of time tracking down the dariole moulds to make these. Nigella specifies 6x 125ml moulds, but I only managed to get 100ml, yet strangely the mix filled 6 of these perfectly. Either I overfilled or Nigella does not fill to the brim, either way… it all worked out well.

There are not many ingredients needed to make this, but there’s a bit of to-and-froing between pan and bowl and jug and pan and jug and mould, but boy is the final result worth it.

I shared these with some friends and I did use the double cream spiked with Frangelico liquor (as I happened to have some to hand) to top the Pannas. I didn’t add any to the main mix but I don’t think it needed it. The end result was a silky smooth delight that slipped down far too fast.