This week’s pudding comes from friend of the campaign, Caleigh – one of FINAP’s favourite gluten free food writers. She has a knack for tempting us with all kinds of comforting seasonal treats and GF adaptations of classic dishes in her regular column for Domestic Sluttery, as well as on her own blog.
No naturally gluten free pudding compilation would be complete without a panna cotta. She tells us that this version was borne out of need for dessert and no inclination to go to the shops! We hear you, sister! In FINAP’s opinion the perfect panna cotta should be so wibbly, it only just holds itself up. If you prefer yours a bit firmer, Caleigh recommends using an extra half sheet of gelatine.
- 1 sheet gelatine
- 142ml double cream
- 100g greek yoghurt
- 50g caster sugar
- ½ tsp vanilla extract or vanilla bean paste
- Soak the sheet of gelatine in cold water to soften it.
- Put the cream, yoghurt, sugar and vanilla in a sauce pan and heat gently, stirring often, until it just starts to simmer.
- Squeeze any excess water out of the gelatine sheet and add it to the saucepan.
- Remove it all from the heat and stir briskly until the gelatine has completely dissolved.
- Pour the mixture into two mould, glasses or ramekins and leave to cool to room temperature before transferring to the fridge. It will take at least 3 hours in the fridge to fully set.
- To turn the panna cotta out of a mould, dip it briefly into hot water to release it then turn it over on to a plate.