I had that idea for a few days, but couldn’t work out, what to serve it with. The Chief suggested creme anglaise, but I was thinking- roasted fruit, peach or something. But the peaches in Tesco were crap today and I’m not patient, so I bought nice, ripe apricots instead. Roasted them off in the oven with brown sugar and some dessert wine.

The panna cotta itself, Ramsay’s recipe again, I hate to say, but it does work, great texture. 300 ml of double cream, 100 ml of milk, about 75 g of sugar – still I thought a bit too sweet- and all this infused with good quality jasmine tea and then strained. 1,5 leaf gelatine held it together.

I love the flavour, it’s subtle, yet unmistakable. Roasted apricots a bit too strong. Maybe the  Chief was right. I still have 4 in the fridge for tomorrow for the guests, might give it a go.