Name: Buttermilk and tonka bean panna cotta
Total time: 1 h 30 min
Ingredients: 2 1/2 bronze gelatine leaves; 300g of double cream; 300g of buttermilk; 70g of caster sugar; 3g of tonka bean, grated; 400g of strawberries, washed and quartered; 1 lemon, juiced; 50g of caster sugar; 2g of tonka bean, grated; 300g of plain flour; 200g of unsalted butter; 100g of caster sugar, plus extra for sprinkling; 1 handful of micro basil

Dessert
4
1 hour 30 minutes, plus overnight setting time

PT1H30M

This smart and summery tonka bean panna cotta is topped with fragrant macerated strawberries and pieces of crumbly shortbread biscuit.

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Buttermilk and tonka bean panna cotta

2 1/2 bronze gelatine leaves
300g of double cream
300g of buttermilk
70g of caster sugar
3g of tonka bean , grated

Strawberries

400g of strawberries , washed and quartered
1 lemon , juiced
50g of caster sugar
2g of tonka bean , grated

Shortbread

300g of plain flour
200g of unsalted butter
100g of caster sugar, plus extra for sprinkling

Garnish

1 handful of micro basil

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Fine sieve
Thermomix

To make the panna cotta, begin by putting the gelatine into some iced water, to soften

2 1/2 bronze gelatine leaves

Combine the cream and buttermilk in a pan and slowly bring to the boil, then add the caster sugar, tonka bean and softened gelatine and mix well until the gelatine is dissolved

300g of double cream
300g of buttermilk
70g of caster sugar
3g of tonka bean , grated

Remove from the heat, cover and set aside to infuse for a minimum of an hour

Pass the mixture through a fine sieve into a jug, then divide between bowls and place into the fridge to set for a minimum of 4 hours - preferably overnight

Combine the strawberries, sugar, lemon juice and grated tonka bean in a bowl and mix well, then cover and set aside

400g of strawberries , washed and quartered
1 lemon , juiced
50g of caster sugar
2g of tonka bean , grated

Bring a pan of water to a boil then turn off. Place the bowl of strawberries on top, and allow them to soften and steam for 5-10 minutes - the strawberries will soften slightly and release some of their juices

Remove the strawberries from the heat, allow to cool, then refrigerate until completely cold

Preheat the oven to 150°C/gas mark 2

To make the shortbread, place all ingredients in a Thermomix and blend until it comes together like a dough

300g of plain flour
200g of unsalted butter
100g of caster sugar, plus extra for sprinkling

Line a small tray with non-stick baking paper, then transfer the shortbread mix onto it and smooth it out evenly with the back of a spoon. Score the shortbread into portions using a knife, and prick the top with a fork

Bake the shortbread for 30-45 minutes or until evenly golden, then remove from the oven and dust with caster sugar. Allow to cool before cutting into portions

To assemble the dish, arrange the macerated strawberries on top of the panna cotta. Break the shortbread into pieces and arrange those on top too, then finish with a few micro basil leaves

1 handful of micro basil

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Jozef Rogulski

After spending stints in renowned kitchens such as Cliveden House and The Waterside Inn, Jozef Rogulski helped launch The Game Bird at London’s Stafford hotel where, as executive chef, he cooks a menu of refined, beautifully presented contemporary British comfort food.