Wobbly desserts

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.