Wibble wibble, how do you get the perfect panna cotta wobble? Follow a good recipe is the most boring answer. No tricks or tips just the right ratio of liquid to setting agent. The classic with gelatine, giving your pannacotta the best texture, but there are many other ways to set a liquid.

INGREDIENTS:

ORNAGE PANNA COTTA

• 2 ½ LEAVES, GELATINE

• 300ml DOUBLE CREAM

• 70g CASTER SUGAR

• ZEST OF 2 ORANGES

• 300ml BUTTERMILK

HONEY STRAWBERRIES

• 300g FRESH STRAWBERRIES

• 50g RUNNY HONEY

• JUICE OF 2 ORANGES

METHODS:

FOR THE ORANGE PANNA COTTA…

Submerge the gelatine sheets in ice-cold water to rehydrate for 5-10 minutes. Once no longer brittle and gel-like remove from the water, squeeze out any excess and set aside. (If the gelatine retains too much water the ratios for setting may be a little off and will affect the texture of the panna cotta, the wibble will be a weak, A WEAK WIBBLE)

Heat the sugar, cream and orange zest together on a gentle heat, ensuring to dissolve the sugar. Bring a boil and remove from the heat.

Add the softened gelatine and mix to dissolve. Finish by mixing through buttermilk. Pour into your chosen moulds and set in the fridge for 3-4 hours.

FOR THE HONEY STRAWBERRIES…

While your panna cottas are setting you can also macerate the strawberries. Chop the strawberries however you please before coating them in the orange juice and honey, mixing through to evenly coat. Leave in the fridge to do its thing.(The longer you leave them, the better the flavour will be so you can even do this a day ahead.)

To unmould your panna cottas, dip the base of the moulds in hot water and turn out onto your serving plate, top with the honey strawberries and drizzle of the juices.