The folder name
Please choose a different name.
Please enter a name for the new folder.
First, make the purée. Weigh out 200g of hulled, washed strawberries and blitz in a blender. Pass the pulp through a fine sieve to remove any seeds and lumps and set aside in the fridge
200g of strawberries
Start the panna cotta by soaking the gelatine leaves in cold water for 5 minutes
2 gelatine leaves
Combine the milk, cream, sugar, vanilla pod and a pinch of salt in a pan and bring to the boil. Squeeze out any excess water from the gelatine leaves and add them to the cream mix. Whisk to dissolve then remove from the heat
100ml of milk
300ml of cream
33g of sugar
1/2 vanilla pod
1 pinch of salt
Thinly slice the remaining strawberries, sprinkle with sugar and arrange in the bottom of each glass (make sure you save a few for garnish)
100g of strawberries
Set the pan of warm cream over a bowl of iced water to cool. Once it begins to set, whisk until smooth and drizzle some strawberry purée into the cream, without mixing
Twist the purée through the cream once, then pour into the serving glasses, so you have a ripple-effect with the strawberry and cream
Push a couple of sliced strawberries into the top of the mix, then place the glasses into the fridge to set for 2 hours before serving
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.