“This is a classic panna cotta recipe that can be saved and used again and again,” says Chris. “We tweak what we serve it with, depending on the season, and you can do the same at home. A word of warning: bergamot is extremely potent and should be used with care. If you are unsure, grapefruit is a good substitute and adds a similar fragrance.”
Recipe information
Yield
6
Ingredients
Preparation
Step 1
Peel the bergamots or grapefruit and add all the peel to a pan along with the milk, cream, sugar and both the vanilla pods. Bring the pan gently to the boil before removing from the heat. Set the mixture aside and leave to infuse for 15 minutes.
Step 2
Bloom the gelatine sheets by adding them to a bowl of cold water for 10 minutes, then remove from the water and add to the panna cotta mixture. Whisk in to combine and dissolve the gelatin, before straining the mixture into bowl or jug.
Step 3
Distribute the mixture between six panna cotta moulds and chill in the fridge for 5-6 hours (or a minimum of 4 hours).
Step 4
To serve, slice both the peeled bergamots or grapefruit. Turn out the panna cottas onto plates and add some bergamot or grapefruit slices to the tops. If using bergamot, be careful to add sparingly as it has a very potent citrus flavour.
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