Bubblegum panna cotta

The classic panna cotta recipe is turned on its head by James Sommerin, who uses bubblegum flavouring to give this petit four a playful edge. Bubblegum flavouring is available online, and can be used in other recipes to lend a surprise taste to icing on cakes and cupcakes, to cream fillings and other sweet desserts.

discover more:
share recipe:

Ingredients

Metric

Imperial

  • 5g of bubblegum flavour
  • 1 1/2 gelatine leaves
  • 275ml of whipping cream
  • 40g of caster sugar

Equipment

  • Shot glasses

Method

1
Soak the gelatine leaves in cold water for 5 minutes to soften. In a saucepan, bring the cream to a gentle boil and whisk in the sugar
  • 1 1/2 gelatine leaves
  • 275ml of whipping cream
  • 40g of caster sugar
2
Add the soaked gelatine and the bubblegum flavour drops. Pass through a fine sieve into a bowl
  • 5g of bubblegum flavour
3
Pour into 6 shot glasses and set in the fridge for 5 hours before serving
discover more:
share recipe:

Welshman James Sommerin got his start in the kitchen as a child, baking under his mother and grandmother’s tutelage.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Panna cotta
Panna cotta
How to whisk cream
How to whisk cream
Christmas
Christmas
Butter
Butter
Eric Chavot
Eric Chavot
Ollie Moore
Ollie Moore
Load more