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Strawberry and cream panna cotta

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Ingredients

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Strawberry and cream panna cotta

  • 300g of strawberries
  • 2 gelatine leaves
  • 100ml of milk
  • 300ml of cream
  • 33g of sugar, plus extra for sprinkling
  • 1/2 vanilla pod
  • 1 pinch of salt
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Method

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1
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
2
Start the panna cotta by soaking the gelatine leaves in cold water for 5 minutes
  • 2 gelatine leaves
3
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
4
Thinly slice the remaining strawberries, sprinkle with sugar and arrange in the bottom of each glass (make sure you save a few for garnish)
5
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
6
Twist the purée through the cream once, then pour into the serving glasses, so you have a ripple-effect with the strawberry and cream
7
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
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Strawberry and cream panna cotta

 
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