Olive Oil Panna Cotta

Ingredient

Method

1. Soak the gelatine in a bowl of cold water.
2. Pour the cream and milk into a small pan and add the sugar. Bring to a simmer and stir until all the sugar has dissolved.
3. Remove the gelatine from the bowl and squeeze out excess water. Add the gelatine to the warm cream and stir until dissolved.
4. Pour the mixture through a sieve into a clean bowl. Add the vanilla, lemon zest and whisk in the olive oil to emulsify with the cream.
5. Lightly oil each mould with olive oil. Divide the mixture between the moulds and leave to set in the fridge for 4 hours minimum or ideally overnight.
6. Turn out the panna cotta by dipping the bottom of the mould into a bowl of boiling water. Invert the mould onto a plate and serve sprinkled with crushed caster sugar, lemon zest and thyme leaves.