I consider myself lucky to have enjoyed many friendships that have traversed many decades. A few from childhood to today and others born in adulthood marching through the more mature years. They’ve all brought something to my life and been by my side in life’s ups and downs. You know the type, they forgive your foibles, accept your quirks and celebrate your qualities. They’ll hold your hair back after a big night…if you know what I mean, they’ll laugh with you until your sides hurt and you can lean on each other when bumps in the road present themselves.

These types of relationships always add to your life in both the intangible and tangible.

I wrote a few weeks back about of oysters and brussel sprouts and friends. Indeed like many of us the place of food in these relationships acts like markers on our road, little signposts of memories.

A million years ago in my early twenties I started working in hospitality. My first shift in one of the big hotels in the city started before the sun had dawned and the bustle of the city streets had erupted. Quietly moving around the restaurant before guests arrived, my supervisor adjusted some cutlery here, straightened a chair there, all the while quietly listing off all the steps in preparing for and welcoming diners for breakfast. She was a highly trained silver service hospitality professional from London, married to a French trained fine dining chef also from the UK. Her efficient slick manner was both intimidating and inspiring leading an equally polished atmosphere. Luckily for me she and her husband went on to become very dear friends bringing all the qualities of a treasured friendship and more to my then young life.

Her husband, a chef of Anglo-Indian heritage and exceptional professional experience is the friend every food lover adores. Both wonderful hosts an invitation to their events is always hotly anticipated and accepted. No one leaves hungry neither for that day and the following days to come with leftovers in hand. He introduced me to and created a love of Indian food while also introducing me to many other culinary delights.

Not only are they wonderful hosts they’re also the very best of guests. They’re the ones who when they ask “what can we bring?” you should always be smart enough to say “oh perhaps dessert.” And unfailingly they’ll arrive armed with something they know you love. A little snippet of information they’ve remembered about you and that they lovingly recreate. That’s something true friends do isn’t it? They remember all the little things about you and do the little things for you, small acts of love.

Last time our friends came for dinner, and it was a while ago thanks Covid, I threw that ‘oh just bring dessert,’ line out and, as he always does, my friend delivered, arriving with one of my absolute favourites, Panna Cotta.

It’s one of those desserts not actually that tricky to make but that I tend to overlook to make at home. If I’m out and it’s on the menu I will always order it. I got to thinking recently what else I could do with the iconic Italian dessert and came up with Panna Cotta Slice. Served like a bar it looks pretty on the plate and adds an extra little treat to the delicate creamy classic.

Maybe you could serve it to your loved ones and show them a little creamy sugary love.

Ingredients:

Base:

80 gm plain flour

50 gm almond flour

50 gm caster sugar

¼ tsp salt flakes

100 gm cold butter cubed

1 tsp vanilla extract or paste

2 Tb warmed jam (Any flavour that suits, though avoid anything too lumpy or seedy. I’ve used peach and vanilla here and fork mashed before warming.)

Topping:

2 ½ c whole cream

1 ½ c whole mik

15 gm gelatine leaves (I’ve used titanium strength. Gelatine can be tricky, this may help explain it better)

120 gm caster sugar

1 ½ tsp vanilla extract or paste

Pinch of salt

 Method:

Preheat an oven to 180c. Line a shallow 20cm square tin with baking paper extending up the sides. You’ll need the extra to help lift it from the tin when it’s ready.

In a blender or food processor, combine all dry ingredients and pulse a couple times to combine ingredients. Drop in butter and vanilla and pulse several times until in damp clumps like wet sand. There should still be small lumps of butter and it will be a little sticky. Press into the prepared tin, you may need to lightly flour your hands to do this. Bake 15 minutes or until lightly golden and firm’ish to touch.

Completely cool in tin. You can make this the day before you need it if necessary and store in a sealed tub or well wrapped in cling wrap, though you need to keep it in the tin.

 When the base is completely cool start the topping.

Combine all ingredients in a saucepan and warm over a medium-low eat. Stir constantly until sugar is dissolved and it’s very warm. Don’t let it boil.

 Remove from heat and pour into a cold bowl such as a glass or ceramic one and allow to stand for a few moments. Meanwhile soak the gelatine leaves in a small bowl of cold tap water (definitely not hot or warm water) until very soft, about five minutes.

While the leaves are soaking stir the cream mixture constantly to bring it to hand warm temperature. You should be able to dip a finger in and it not feel hot, just very warm.

Remove the leaves from the cold water and squeeze out any excess liquid. Separating them as you go, drop them one by one into the cream mixture and start stirring to dissolve them completely. This will only take a few moments but stir thoroughly to ensure you’ve completed combined them. Pour the mixture through a sieve into another bowl to strain out any lumps. Allow to stand for a few minutes more while you prepare the base.

Warm the jam and using a fork mash out any remaining lumps. Spread it over the biscuit base, This will create a thin seal for the base and prevent the cream mixture making it soggy.

Now is you’re able do this next part as close to the fridge as you can. Using a soup ladle gently pour the cream mixture into the tin over the biscuit base. Enusre you don’t let it go over the level of the top of the paper, this is why it’s important to make sure the paper is above the level of the tin. Gently place it in the fridge and leave to set for at least 4-6 to six hours. When ready to serve gently lift our of the tin using the paper to lever it out. Using a warm knife to glide through the the topping tim the edges if you wish then cut the slab in half then those halves in 2cm bars. I’ve left it plain for you to serve as you wish but its particularly lovely with a fresh fruit coulis, fresh passionfruit or fresh fruit of your choice.

I like to cut into bars to serve, approximately 10x2 cms is a nice size and looks lovely served.

Serve with a fruit coulis or fresh fruit on the side.