last week I took all the remaining fruit from the fruit cage - a few raspberries, strawberries, red currants, black currants, red and white gooseberries  - and made a compote that topped a panna cotta made with cream from the farm next door and no gelatine but carragheen (seaweed known as Irish Moss that works really well).  It was just firm enough to hold its shape but soft enough to have a wobble and the straight edges from the mould were curved as if to say this is alive. They say it should resemble a woman's breast.  I think a good panna cotta cannot be beaten as a beautiful dessert and the fine smooth texture of double cream and a vanilla pod does something on your tongue that chocolate does too. It's mouthgasmic.

What are your favourites?