The current series of Masterchef The Professionals is an excellent watch, a couple of chaps deliver every single time. They did a shift at Tom Kitchin’s place in Edinburgh and served a pannacotta, that nearly made me wet myself. Even the Italian chef whose job it was to serve this dessert was impressed. It was layered with strawberry jelly, served with some fancy strawberry bits and a sorbet. I had to have a go at it!!!!

I had no strawberry jelly, the only one I had was orange one, so I mixed in some white chocolate to my pannacotta mix ( as always; 300 ml of double cream, 100 ml of milk, 5 tbsps of sugar, vanilla paste, 1,5 gelatine leaf). It was a bit tricky to get the layers all set and neat, but with the help of the freezer I managed. Must add, that I now have a nice, posh, metal pannacotta moulds that Florek got me, I love them.

So with jelly cooled and pannacotta in the room temperature, I put the first layer of pannacotta and put it in the freezer for about 20 minutes. On that a layer of jelly, gently, with a spoon, to keep it neat. Then again pannacotta and from there they were setting in the fridge. I ended up with 5 layers altogether.

The wobble was worthy of Masterchef, I’ll admit modestly. One thing I’ll work on is flavour, I think strawberry will be better, it needed some balls.  Good start though.