Nigel Slater's Christmas Nutmeg Panna Cotta
Dessert, Pie, Cake, Ice Cream
Ingredients
full cream milk 200m
double cream 200ml
half a nutmeg finely grated
a vanilla pod
creme fraiche 200ml
leaf gelatine 3 small leaves
icing sugar 4 tbsp
Description
I find the optimum setting time for this panna cotta is four hours. The longer it spends in the fridge, the firmer it will be. It tends to firm up too much if left overnight.
Directions
Put the milk and double cream in a small saucepan with the grated nutmeg and the vanilla pod, split lengthways, and bring to the boil.
Remove from the heat, stir in the icing sugar and creme fraiche and set aside for a good 20 minutes.
Soak the gelatine leaves for five minutes in cold water, when they have softened to a jelly-like mass, stir into the cream mixture until it has dissolved. (If they won’t dissolve, then heat the cream mixture gently until they have.)
Pour the mixture into four small cups or ramekins, cover and chill in the fridge.
Turn the panna cotta out into small dishes. (You will find that dipping the pots into hot water for a few seconds will help the panna cotta slide out easily.)
If you wish, dust with a very small amount of grated nutmeg.