‘The proof of the pudding’

My inspiration for cooking puddings stems from Grandmother who is an advocate of indulging a sweet tooth. 

Cookery books packed with recipes from a grandmother to a granddaughter take pride of place on my bookshelf, bringing inspiration that satisfies sweet cravings on every occasion. My grandmother is an excellent cook, who never fails to make a good pud that always makes for the perfect treat after one of her wholesome lunches – though despite her doubts, this is not the reason we visit (or not the only one at least).

On serving their delicious desserts to overly excited guests (and I’m not just referring to the children), my grandmothers would always say ‘the proof is in the pudding’. 

They may have just have been being modest and secretly triumphant in reference to their cooking skills, because their puddings never failed to disappoint with clean plates all round – even after three helpings. 

However, it’s something that has stuck with me ever since, and one that carries such clarity in its assertion – a dish may look divine, but the real testament is in the tasting which, as I’m sure many of you will agree, is the best bit.

So even though we are approaching the end of summer, I am whipping up the ultimate crowd pleaser to keep our spirits high as we celebrate the season’s final weeks of warmth before the cooler breeze takes it toll.

Pannacotta is the crème de la crème of puddings; whether it’s enjoyed at the end of a delicious meal in a restaurant or after a simple barbeque in the garden, it always goes down a treat. 

This is an easy recipe to whip up and one that will guarantee clean plates at the end (if it was hygienically acceptable, there would be no need for the dishwasher). 

A dessert which is testimony to itself, but for the sake of my beloved grandmothers, a dessert of which ‘the proof is in the pudding’.

White Chocolate Pannacotta 

with a Blueberry Coulis

Makes 6

Ingredients

For the pannacotta

500ml double cream

150ml whole milk

100g white chocolate

4 sheets gelatine

1tsp vanilla paste (alternatively use a vanilla pod and scrape out the seeds)

25g sugar

For the coulis

300g blueberries

50g caster sugar

50ml water

Method

To make the pannacotta:

Soak the gelatine leaves in cold water for 5 minutes until they soften

Heat the cream and milk with the vanilla paste in a saucepan on a medium heat until it begins to simmer

Add the sugar and white chocolate and stir on a low heat until both ingredients have melted

Add the gelatine leaves, stirring until they have dissolved

Remove the saucepan from the heat and place to one side to allow the mixture to cool

Pour into ramekins and place them in the fridge for at least 5 hours to allow them to set

To make the blueberry coulis:

Put all the ingredients into a saucepan on a low heat. Stir until all the sugar has dissolved and the fruit has softened

Remove from the heat and set aside to cool

Cook’s note: if you prefer a smooth consistency, pass the coulis through a blender and then a sieve.

To Serve

Loosen the pannacotta out of the ramekins using a palette knife and transfer onto a serving plate (alternatively you can use warm water, however be careful not to allow them to linger in warm water for too long or else they will melt)

Finish off by drizzling the blueberry coulis over each pannacotta