Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort
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Cooking with gelatine
Chefs generally use leaf rather than powdered gelatine as it’s more reliable and easier to use, but it requires soaking and softening in cold water before it can be dissolved in hot liquid. If your kitchen is very warm and there is a chance that the soaking water might heat up, then ice the water as a precautionary measure. Leaf gelatine used to be harder to find than powdered, but now it is readily available in most supermarkets – just look in the baking section.