Nigella’s. I was debating this afternoon, whether to serve tiramisu with raspberries or a pannacotta this Saturday, when Jedrus and Aska come over for this weekend. It will be the latter, I think. Maybe some shortbread biscuit with it to posh it up, or maybe a different topping, we’ll see.

For 5 small ones in my regular silicone moulds I used 150ml of double cream, 100ml of milk, 75 g of white chocolate and 35 g of sugar, all heated up slowly, under supervision, as chocolate tends to stick to the bottom of the pan.  I added a touch of vanilla paste, couldn’t help myself, it just looks so nice with those tiny seeds when the whole thing is out of the mould.

When off the heat, I added 1,5 leaf of gelatine, this amount  seems to always work nicely, whatever the flavour. The wobble was just right.

On top, a few shavings of chocolate and mixed berry compote.