MARSALA PANNA COTTA

(Makes 8 pots)

INGREDIENTS:

200g caster sugar; 7g platinum grade gelatine leaves (about 4 leaves); 600g whipping cream (30-35% fat); 1tsp vanilla bean paste; 2tbsp white rum; 2tbsp dry Marsala wine

METHOD:

1. Prepare eight aluminium pots on a flat, heat-resistant surface (a wooden chopping board is ideal).

2. To make the caramel, melt 100g of the sugar in a small metal saucepan over the lowest heat on your hob. When the edges start melting, tilt and shake the pan to melt all the sugar. At no point should you stir the caramel. The caramel is ready as soon as all the sugar is liquid and deep amber in colour.

3. Carefully pour just enough caramel in each pot to coat the bottom, dividing evenly. Be very careful at this stage as the caramel is around 200ºc and can cause serious burns. The aluminium pots will get very hot too once the caramel is poured (use protective gloves).

4. Soak the gelatine leaves in a bowl of cold water for 10 minutes.

5. Meanwhile, add 300g of the cream, the remaining 100g of sugar and the vanilla paste to a small pan and bring to a simmer. Remove from the heat, squeeze excess water from the gelatine leaves and dissolve them in the hot cream, stirring vigorously with a spoon or, even better, a whisk.

6. Very slowly pour the remaining 300g of cold cream into the hot cream mixture, stirring constantly. Always add cold cream to hot, never the other way around to avoid premature setting of the gelatine and the formation of rubbery lumps in the cream.

7. Finally, add the rum and Marsala wine and combine. Divide the mixture equally between the pots; they should be filled up to about 1cm from the rims. Leave to set in the fridge for at least three hours or, better, overnight.

8. Once set, demould each pot on to a small plate or saucer. The best way is to fill a bowl big enough to fit one pot with boiling water. Dip each pot in the water for no longer than two to three seconds, then turn on to the serving plate. Shake the pot and plate sideways and tap over a folded dish towel until the panna cotta drops.

9. Store in the fridge for up to two to three days.