Wobbly desserts

By Paul Fulford on Jun 16, 08 06:14 PM

If there is a major cause for disappointment in my life - and, god knows, there are enough of those for any Blues fan - it is the standard of panna cottas served in restaurants.

These boiled milk and cream Italian desserts, bound together with a little gelatine, can be wonderful things when properly done.

By which I mean they should be so wobbly they are on the verge of disintegrating before a spoon has even touched them.

Most served in restaurants are far too bouncy, possessing the texture (I imagine) a Hollywood starlet might achieve after breast enhancement sugery.

Not those made by my wife, though. They are magnificently unfirm.The panna cotta she served to friends yesterday lunchtime, for example, were perfectly textured.

Come on, restaurant chefs. A bit more wobble. Please.