In summer, there is no better treat than ice cream. When it’s too hot to cook in the kitchen, this one-minute dessert is the best solution, plus you get to try out a variety of flavours. All you need is a few ice cream tubs in your freezer and a pack of cookies. I used Arnott’s cookies and filled them with my favourite ice-cream flavours: Sara Lee ‘Strawberry & Cream’, Sara Lee ‘Salted Caramel’ and Bulla Creamy Classics ‘Mint Choc Chip’.
Summer desserts are generally light, bright and easy to make. This panna cotta has become my go-to dessert at recent dinner parties. You can make it in advance and serve with seasonal fruits or berries.
1 1/2 cups milk
1 1/2 cups pure cream
1/3 cup caster sugar
1 tsp vanilla extract
3 x 5g gelatine sheets
fruits, berries to serve
Bring milk, cream, sugar and vanilla to the boil. Remove from heat. Add gelatine and stir until dissolved. Strain liquid, then pour into 6 x 125 ml moulds. Refrigerate overnight. Serve with fruits or berries of your choice.