Panna cotta

Sprinkle powdered gelatine over cold water and leave it to swell before stirring it into warm cream and milk. Keep the dairy below a simmer; boiling can weaken the gelatine and make the texture less smooth.

Chill it for at least 4 hours, or until the centre is set. For the neatest unmoulding, make it the day before and leave it covered in the fridge overnight.

Dip the mould briefly in warm water, keeping the water below its rim, then run a thin knife around the edge. Invert it onto a plate and give it a gentle shake; warming the mould for too long can soften the dessert.

Keep it covered and refrigerated, and eat it within 3 days. Store it in its mould until serving so it does not dry out or pick up other fridge smells.

Agar-agar is a vegetarian alternative, but it needs to be boiled briefly in the liquid to activate and sets more firmly than gelatine. Follow the packet’s setting guidance, as the amount needed differs from gelatine.

Its creamy, gently sweet flavour pairs well with sharp fruit: try raspberries, strawberries or a passion-fruit sauce. A little espresso, citrus zest or toasted nuts also makes a good topping.

Yes. Replace some or all of the cream with whole milk or a creamy plant-based alternative, but expect a less rich result. Choose a recipe designed for your substitute, since some plant-based milks need a different setting agent or amount.