Panna cotta is one of those desserts that looks more technical than it really is. But, in fact, it’s probably one of the easiest desserts you can make, and there are so many ways to infuse it with different flavours. Recently, I’ve been ditching individual moulds and serving it in large, sharing-style dishes, which means you can make it with a softer, silkier consistency, because it doesn’t need to hold its shape. Instead, you can just scoop and serve.
