Olive oil panna cotta

It is the best of the desserts, it is the worst of desserts. Obviously I am talking of the panna cotta. When it is good, when it is a joyfully wobbling, luscious, barely holding itself together - Ha, could be a description of me: Wobbly and barely holding myself together! - creamy concoction that melts in your mouth, it is very very good. But when it is bad, oooh baby it’s bad. Cloyingly sweet and so much gelatine it is like eating a bouncy ball.

In my incredibly unhumble opinion, this is a very very good panna cotta. Just sweet enough with a little tanginess from the buttermilk to cut through the richness of the cream and fruity olive oil.

Olive Oil Panna Cotta

Serves 8

3 (gold) gelatine leaves or 6g powdered gelatine
500ml heavy cream
120g sugar
200ml whole milk
60ml buttermilk
60-100ml fruity olive oil (I like a stronger olive oil flavour, but taste as you go!)
Pinch of salt

Soak gelatine leaves in cold water or mix the powdered gelatine with 50ml of whole milk and set aside to bloom for 10 minutes.

Heat heavy cream, sugar and whole milk until steaming hot, but not boiling. Squeeze excess water from gelatine sheets if using, and dissolve the gelatine in the hot cream. Strain into a jug and cool to about 50-55C before adding buttermilk and olive oil (buttermilk curdles at 60C), emulsify with an immersion blender and season to taste with a small pinch of salt.

Fill 8 small ramekins with about 90-100g of the mixture and refrigerate until set. Serve in ramekins or run a knife along the edge of the panna cottas, then dip the ramekins shortly in hot water to loosen and unmould onto serving plates.

I served my panna cottas with fresh greengages macerated in 2 Tbsp. honey mixed with 1,5 Tbsp. vinegar and fresh lemon thyme