Parmesan & Black Pepper Panna Cotta

A perfect balance of rich, creamy texture and bold, savoury flavour. This elegant make-a-head starter not only looks impressive but requires minimal effort, making it ideal for dinner parties or special occasions.

Right then, let's skip the life story. No tales of an Italian nonna, no deep dive into the history of panna cotta, and definitely no lecture on gelatine. You're here for the recipe!

Serves: 4

Prep time: 15 minutes (plus chilling)

Chill time: 5 hours or overnight

Ingredients

• 300ml double cream

• 100ml whole milk

• 80g finely grated Parmesan

• 1½ leaves gelatine

• 1 tsp freshly cracked black pepper

• ¼ tsp fine sea salt (adjust to taste)

• A small pinch of freshly grated nutmeg (optional)

Method

1. Soak the gelatine in a bowl of cold water for 5 minutes until softened.

2. Pour the cream and milk into a saucepan and gently heat over a medium-low heat until steaming. Do not allow it to boil.

3. Stir in the grated Parmesan, black pepper, salt and nutmeg, if using. Continue stirring for 2–3 minutes until the cheese has melted into the cream.

4. Remove the pan from the heat. Lift the gelatine leaves from the water, gently squeeze out any excess liquid and stir them into the warm cream mixture until completely dissolved.

5. Pour the mixture through a fine sieve into a jug to create a silky-smooth finish.

6. Divide evenly between four lightly oiled ramekins or serving glasses. Leave to cool for 15 minutes, then refrigerate for at least 4 hours, or preferably overnight, until set.

7. To serve, run a small knife around the edge of each ramekin and briefly dip the base into warm water before turning out onto a plate. Alternatively, serve straight from the glasses.

Serving Suggestions

Finish with a crack of black pepper, a few Parmesan shavings and a drizzle of extra virgin olive oil or pesto. Serve alongside sourdough crackers or a simple rocket salad dressed with lemon juice and olive oil. Garnish with roasted baby tomatoes.