I love this pannacotta, which is subtle as well as having the characteristic dub-it-up flavors of nutmeg, vanilla and honey. You will need four 125ml (4fl oz) ramekins or individual metal pudding moulds.
Following Recipe can serve 4 people.
- 250ml (9fl oz) double cream
- 200ml (7fl oz) whole milk
- Good grating of nutmeg
- 4 tsp gently flavored honey (orange blossom, acacia or English wildflower)
- 1 vanilla pod
- 5 gelatine sheets
- Strawberry halves (for decoration or garnishing)
Steps To Make Vanilla, Nutmeg and Honey Pannacotta
- Put the cream, milk, nutmeg and honey in a small saucepan. Cut the vanilla pod in half. Scrape the seeds into the creamy mixture and also add the pod. Gently heat, stirring, for a couple of minutes, or until the liquid is just coming up to the boil. Remove from the heat and leave to infuse for 30 minutes, covered.
- Soak the gelatin sheets in cold water for 5 minutes. Meanwhile, gently reheat the cream mixture over a low heat until it has dissolved.
- Pour the mixture into the ramekins or pudding moulds, cover with clingfilm and leav to set in the refrigerator for 2 hours, but not too much longer – you want to keep the texture nice and tender.
Loosen the pannacottas by slipping a knife gently around the edges. Dip the moulds briefly in hot water, then invert each on to a serving plate. The tops will be speckled with vanilla eeds and nutmeg. Decorate them with strawberry halves, then serve.