This deceptively simple Panna Cotta recipe results in a delightfully smooth dessert – with the evocative taste of late summer cornfields thanks to the addition of hay.
- Soak the gelatine in cold water.
- Boil the cream, sugar and hay together and leave to stand for 10 minutes.
- Pass the cream mixture through a sieve and put in the gelatine and stir until it dissolves.
- Put the mixture into small bowls and leave in the fridge until just set (up to 24 hours).