Panna Cotta

Although we can now go grocery shopping whenever we’d like, we are still kind of in the mindset of trying to go no more than once a week. It’s only partly to avoid unnecessary contact (Italy, and especially Umbria, is doing fine) It’s mostly that we just don’t need as much stuff since our vegetable garden is groaning. But those 3 months of lockdown have definitely left a mark on the way I shop. During the months where we were pretty much stuck at home and had to make do with what we had, we made sure that the few times we were able to get to the store,  we bought all  the things – essentials –  we just might need.

Somehow (and I really don’t know why)  one of those ‘essentials’ was heavy cream.

It’s not like I usually bought heavy cream. If a recipe called for it, then I would run out and buy it. I’m not sure what got into me and Sophie, but during those months we always thought heavy cream would be a good thing to have on hand, ‘just in case.’ Inevitably we’d end up checking the use-by date and realize that we’d better use it up quickly, or else it would go bad. One time I turned it into creme fraiche, and often we’d end up whipping it to use on all the cakes Sophie was making.

Weirdly, this habit of making sure I have a pint or two of cream in my basket at the super market has held over. And while I’ve been making gelato since it’s been so hot, I’ve also become a huge fan of panna cotta.

Once you make panna cotta it will quickly become one of your go to ‘company’s coming over’ kind of desserts. It’s so easy, yet so impressive. And people LOVE it! It’s also the perfect treat to make for yourself, since it’s already in portions, and keeps for a few days in the fridge. I sometimes make it with almond milk, which I usually have in the pantry,  but more often just go for the classic cream. Once you make it you can spin it in any direction you want, topping it with fresh fruit, or chocolate sauce, or a coulis of whatever’s in season. It’s also great as is.

While I usually stick to basics, using vanilla as the main flavoring, I have always been a big fan of Skye McAlpine’s more creative spins. I LOVE her saffron version (from her first book, A Table in Venice) and made it the other night as a sweet end to an Indian feast I cooked up. I also love her impossibly romantic lavender version, from her lovely new book, A Table for Friends. This new recipe uses lavender infused honey to flavor it. The recipe couldn’t be easier, and the hint of floral is just right and perfect paired with the honey.

I’ll include the recipe for a basic panna cotta below, as well as Skye’s lavender version, since it was so special. And I’d definitely recommend a Table for Friends, which is full of recipes that are easy (like her panna cotta ) but somehow make every meal seem like a special moment.

One tip I loved from Skye was that she often makes individual panna cottas in small jars (old yogurt jars are perfect) to take on picnics. I love making them in glass teacups that I have. I sometimes make a coffee flavored version and serve it in espresso cups.

Lavender Honey Panna cotta

Adapted From A Table for Friends by Skye McAlpine

Serves 8

3 leaves of gelatin/ 3 teaspoons powdered unflavored gelatin
50 ml / 4 tablespoons good quality runny honey
3 tablespoons of water
1 tsp of lavender
500 ml / 2 cups heavy cream
250 ml / 1 cup whole milk
Fresh lavender for garnish.

Place the gelatin sheets in a small bowl of water to soften for 5 minutes

Place honey, water and lavender in a pan and warm for a few minutes to infuse the honey. Add the milk and cream and warm to just before boiling.

Take off the heat. Remove the gelatin from the water, wringing the water out with your hands. Add to hot cream and stir well to dissolve.
Strain and divide into 8 cups or ramekins.

Let come to room temperature and then place in refrigerator to set for at least 4 hours or until set.

Serve garnished with fresh lavender sprigs.