The panna cotta does require an overnight stay in the fridge to set, but the next day, it only takes 10 minutes (or less) to be beautifully served. Perfect for making ahead of the weekend, shared her easy to recreate a velvety smooth panna cotta with juicy pineapple and a punchy ginger salsa.

Bursting with flavour, this is the ideal dessert to have handy in the fridge for when guests, whether it be family or friends, come over to visit. Plus, it can be presented on pretty decorative plates for an extra touch of sophistication. Even without any special decorative touches, the panna cotta will still have that wow factor because of its taste.

Serves: six people

For the panna cotta

• Sunflower oil, for greasing
• Six leaves fine leaf gelatine (11g)
• 600ml single cream
• 300ml double cream
• 75g caster sugar
• One tbsp vanilla extract

For the sweet salsa

• One small ripe pineapple, finely chopped (size of a currant)
• Four bulbs stem ginger, finely chopped (size of a currant)
• Six tbsp ginger syrup, from the jar

Oil the inside of six (150 to 175ml) individual pudding basins (or moulds) and leave them upside down to drain on kitchen paper to remove any excess sunflower oil.

To make the panna cotta

Soak the gelatine leaves in a bowl of cold water for five minutes. Meanwhile, pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil, then remove from the hob before it boils.

Now squeeze any excess water out of the soft gelatin and add them into the warm cream, the stir until dissolved. Stir in the vanilla.

Decant the cream mixture in a jug and pour into the oiled moulds and then cover with cling film. Leave in the fridge for a minimum of six hours to set, but ideally overnight.

To make the salsa

Mix the ingredients together in a bowl, the turn out the panna cotta and invert it into the centre of a decorative plate.

Spoon the salsa on top and around the edges for a stunning finish that only took 10 minutes or less to put together.