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.

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

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