The panna cotta is a classic pudding for good reason. A delightful mix of sweet, delicate flavours, the creamy concoction is an all-time favourite that has stood the test of time. It has the added benefit of seeming much harder to make than it actually is, making this the ideal dinner-party pudding to easily impress your guests.
I love the contrast with the berries and the crunchy Quaker oats. The topping keeps for up to a week in an airtight container and is also delicious sprinkled on yoghurt, or ice cream.
Panna cotta with crunchy oat sprinkle and berry compote recipe
Preparation 25 mins
Chilling 4 hours or overnight
For the panna cotta
- 300ml double cream
- 300ml whole milk
- 4tbsp caster sugar
- 3 leaves of gelatine – I like the Platinum-strength ones
- ¼tsp vanilla extract
For the berry compote
- 250g frozen mixed berries
- 75g caster sugar
- 60ml boiling water
For the crunchy oat topping
- 90g rolled Quaker oats
- 50g light brown sugar
- 45g butter, melted
- Grease six moulds very lightly with sunflower oil. I like to use dariole moulds, but you can use pretty glasses if you would rather not turn the panna cottas out. Regardless, it is easiest to place the moulds on a tray so you can easily pop them in the fridge.
- Place the sheets of gelatine in water to soften them.
- Meanwhile heat the cream and sugar in a pan until the sugar dissolves – but don’t let it boil.
- Remove from the heat. Squeeze out the water from the now soft gelatine and add to the warm cream. Whisk well to make sure there aren’t any lumps, then add the cold milk.
- Pour through a sieve into the moulds and chill in the fridge for a minimum of 4 hours. I always tend to do mine overnight.
- To make the berry compote, simply place the berries in a bowl and add the sugar. Add the boiling water and give it a stir for a minute until the sugar dissolves. Cover and leave in the fridge to chill.
- For the crunchy oat topping, simply mix the Quaker oats, sugar and melted butter together and spread on to a baking tray. Bake for 10 minutes in a preheated oven at 180C. Stir halfway through then allow to cool completely.
- To assemble the panna cottas, run a knife around the edge to help loosen them then dip the moulds into a bowl of boiling water for 10 seconds before turning out on to a plate. Top with a spoonful of the berry compote and a sprinkling of the crunchy Quaker oats.
Oats less ordinary
To help you get more inventive in the kitchen, Telegraph Spark has partnered with Quaker Oats and a team of expert foodies to create deliciously different oat-based recipes, from daring and decadent porridge twists to brilliant bakes and gourmet takes so you can impress and indulge.
For more ideas visit quaker.co.uk