Panna Cotta Paquin

Dessert, Oscar Gold

Despite being trans-Tasman neighbours, it took us a while to meet and befriend Academy Award winner Anna Paquin.

Unlike most of our celebrity friends we connected with her as fans first, while we were visiting our friend/black-market plastic surgery patient Lil Kim on the set of She’s All That. During an altercation after Lil K found out we weren’t licensed plastic surgeons or you know, doctors, Anna swooped in like a mother-goose and hid us in her trailer.

To show our appreciation, we became her personal cooks during the course of filming and our relationship developed to the deep state of love we currently share and has seen us visit and bake her treats on all of her future sets.

Well except for True Blood after I was thrown out for repeatedly draping myself naked in Alexander Skarsgård’s trailer, car, house, bedroom, etc.

She was sweet about it though and to apologise for the awkwardness I made her a batch of Panna Cotta Paquins, which I whipped up yesterday while we discussed the minimal Aus-Zealand nominees this year and our shared hope that Boyhood prevails for Best Picture.

 

Panna Cotta Paquin_1

 

The recipe is an adaptation of a Nigella classic (from Nigellissima) and is smooth, delicate and beautiful. Like Skarsgård…oh, Skarsy! Maybe Anna will be able to get through to him for me?

Enjoy, while I enjoy this.

 

Panna Cotta Paquin_2

 

Panna Cotta Paquin
Serves: 4.

Ingredients
75ml milk
425ml double cream
50g raw caster sugar
1 vanilla pod
3g gelatine

Method
Combine milk, cream and sugar in a saucepan, stirring to ensure the sugar dissolves.

Slice the vanilla pod lengthways and scrape seeds out with a spoon or (carefully) with the tip of a knife. Stir seeds into the milk mixture and then add the emptied pod.

Heat the saucepan over low heat until it is just about the come to the boil (bubbles will form around the edge). Remove move heat, remove vanilla pod and empty half of the mixture into a heatproof jug or bowl.

Vigorously whisk in the gelatine (you could whisk less vigorously if you dissolve the gelatine in water but I can never be bothered and it never turns out poorly). Pour the liquid in the jug back into the saucepan, whisking as you go until it is all combined.

Pour the mixture evenly between 4 dariole moulds or ramekins and refrigerate until set.

Four hours seems to be enough for me, but Nigella suggests overnight and I would never argue with her!

Serve with fruit, berries, caramel or by itself, it doesn’t matter.

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