Rachel Roddy’s recipe for panna cotta with (frozen) fruit compote | A kitchen in Rome

The wobbly, creamy fridge favourite paired with freezer fruit – easy!In her book of English puddings, and in the delightful chapter about jellies, blancmanges and flummeries, Mary Norwak notes that the art of thickening began in medieval times. Fruit pectin had long been used as a way of preserving and thickening, but it was the practice of extracting collagen from fish or meat bones that, in the 1300s, allowed for new ways of setting jellies – first savoury, then sweet – in (p