Perfect panna cotta. Texture is smooth and dense but wobbly, taste is just caressed with orange, but still predominantly creamy. Just delightful. The most important thing to learn from this is that a bath of freshly boiled water is not the correct way to remove the cream from its ramekin… The picture panna cotta was the most successful attempt, others suffering the indignity of being drowned in boiling water, or even in one case dropped wholly into a pot of tea. Don’t ask. Perhaps just patience and hand warmth, or at most water at… 60c… Maybe 70c? Also, gelatine leaves…
