Almost any in-season fruit would be lovely with this hazelnut-infused set cream, but strawberries are particularly good right now. Poached sour cherries would also be delicious, or when summer's bounty has gone, try bananas, poached pears or figs.
1 tsp almond (or vegetable) oil, for brushing moulds
200g whole skinless hazelnuts
600ml pure cream
200ml whole milk
130g caster sugar
pinch of salt
3 sheets leaf gelatine (5g)
shaved peel of 1 lime, avoiding the bitter white pith
12 strawberries (about 200g)
1 tbsp icing sugar
1 tbsp lime juice
1. Heat oven to 160C fan-forced (180C conventional). Brush the inside surface of 6 dariole moulds lightly with the oil, then place on a tray and set aside.
2. Spread the hazelnuts out on an oven tray and roast in the preheated oven for 10-12 minutes, until light golden brown. Allow to cool for 10 minutes, then tip into a food processor and pulse until roughly chopped. Tip the nuts into a large saucepan, then add the cream, milk, sugar and salt. Place over the lowest heat setting to warm and infuse, stirring gently from time to time until it comes up to a simmer.
3. In the meantime, cover the gelatine leaves in ice-cold water and allow them to soak until completely softened, which will take about 5 minutes.
4. When the cream mixture has come to a simmer, switch off the heat and add the lime peel. Squeeze the softened gelatine leaves firmly to remove the excess water, then drop them into the cream mixture. Stir gently to dissolve the leaves, then leave to infuse the nuts further for 30 minutes before straining into a large jug. (The spent nuts may be further processed with water or milk, then strained in muslin to make a light nut milk for drinking.)
5. Pour the panna cotta mixture into the moulds, filling almost up to the top. Place in the fridge for at least 6 hours, or cover with cling film when set and keep refrigerated for up to 2 days.
6. When ready to serve, cut the strawberries in half (or quarters if they're very large), then place in a small bowl with the icing sugar and lime juice. Toss gently to combine, then set aside.
7. To turn out the panna cottas, run the tip of a small knife around the edge of each pudding, then invert onto a serving plate. Holding the mould and the plate together, shake to release the panna cotta. If they are stuck, dip the moulds in a bowl of hot water for just a few seconds (be careful not to leave them too long as the cream will melt) before inverting and shaking once more.
8. Serve cold, with a spoonful of the macerated strawberries on top or on the side.
Find more of Helen Goh's recipes in the Good Food New Classics cookbook.