Dessert master Quang Nguyen’s peanut-butter-and-jelly panna cotta was the crowd pleaser at his former Prospect dessert bar, Devour. “It’s very balanced, textural and has a balance of sweet and salty flavours,” he says. It also looks and tastes a treat.

“If we took it off the menu there would always be people asking when it would be back on,” he says.

Nguyen now runs Richmond’s Devour Cafe Patisserie and recently opened Lockley’s café Third Time Lucky.

He hosts intimate, monthly dessert nights but encourages people to try this one at home.

Peanut Butter Jelly Panna Cotta
Serves six to eight.

Burnt Milk Panna Cotta
Ingredients:
25g milk powder
1kg cream
150ml milk
125g sugar
Pinch of salt
11g gelatin

Method:
Soak gelatin in cold water, put aside. Add all remaining panna cotta ingredients together in a saucepan and bring to the boil. Leave to cool for five minutes then add gelatin and stir well. Allow mixture to cool, staring occasionally.

Once cool, pour into glasses or moulds. Place in fridge and allow four to five hours to set.

Peanut Crunch
Ingredients:
350g corn flakes
300g smooth peanut butter
150g roasted peanuts, roughly chopped
250g sugar
15g salt
Blackberry jam, blended

Method: Mix all ingredients together in a mixing bowl, crush with hand and mix everything together. Place in a container for later use.

Once set, top with blended blackberry jam and peanut crunch.

Devour Dessert Night is held monthly at Devour Cafe Patisserie. No reservations.