A few days ago I made a batch of Fresh As Black Doris Panna Cotta once again here at Struan Farm. The packet of mix is stirred with warmed milk and cream, poured into dariole moulds, then chilled overnight in the fridge. Planning ahead is important but otherwise it's very easy to make.
I'm not sure I achieved the official MasterChef "wobble," but that's okay, it was delicious. I prettied them up with white chocolate hearts purchased at Farro Fresh in Greenlane on my recent whirlwind visit to Auckland. The hearts are made by an artisanal chocolate company called "Chocolate Brown." I'm providing their link since it looks like you can order online. I also bought some beautiful dark chocolate stars brushed with gold, and white and dark chocolate curls/cigars at the same time. The sort of things one stockpiles in the pantry to pop spontaneously on the top of a cake, cupcakes, or in this instance, panna cotta.
And (of course) no plum panna cotta should be served without some warm, homemade Syrian 7 Spice damson jam, right?
John is thinking I need to make this one again!
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