One of our top desserts of all time, panna cotta (which translates to 'cooked cream') is both delicate and moreish, pure and creamy, but also a little bit naughty, and unbelievably delicious when partnered with a little saucy fruit.
And it isn’t mealtime at Nicobar without a sweet finish, which is why those lovely folk at HolyBelly let us in on their recipe for a classic panna cotta with a spiced jamun compote and crumbed pistachio. Sounds fancy, right? It is also so, so much easier to do than you think, although don’t expect yours to look like theirs, of course. That’s just a recipe for disappointment.