Panna cotta is easy to make, can be made in advance and is very refreshing after a heavy meal. 

Words and recipe: Michael Van de Elzen

Serves: 6
Prep/cooking time: 10 minutes
Setting time: 3 hours

Panna cotta may not be at the top of everyone’s list for Christmas dessert. However, they’re pretty handy: they’re easy to make, can be made ahead of time, and are very refreshing after a heavy meal.

I add a blueberry compote over the top, but you could use Christmas berries or some quickly stewed strawberries.

INGREDIENTS

3 gelatine sheets
400ml can coconut cream
½ cup brown sugar
1 vanilla pod, split lengthwise and seeds scraped
1 kaffir lime leaf (optional)
300ml cream

METHOD

Soak the gelatine sheets in cold water. Squeeze out the excess water before use.

Heat the coconut cream, sugar, cream, vanilla, and lime leaf in a saucepan over a low heat until the sugar dissolves.

Remove from the heat and whisk in the gelatine.

Place back onto the element and gently heat for a further couple of minutes, then remove and allow the mixture to cool. Pour into panna cotta moulds and refrigerate until set, around 3 hours.

To serve, dip the moulds very carefully in very hot water to loosen the panna cotta, then turn out onto a plate. Serve topped with Blueberry Compote (see below).

Blueberry Compote

Makes: about 2 cups
Time: 12 minutes

INGREDIENTS

2 cups frozen blueberries
1 tbsp caster sugar
2 tbsp honey
¼ cup water

METHOD

Add the berries, sugar, honey, and water to a saucepan. Bring to the boil, then reduce the heat and cook for 10 minutes.