With Christmas approaching, try whipping up few desserts at home with recipes shared by chefs.Ravindra Rawat, Sous Chef at The Chatter House, Prashant Singh, Executive Chef at Raasta, Chef Noah Barnes,
Recipes to making Panna cotta, sticky toffee pudding at home
Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla.
Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate and serve with blue berry sauce.