Strawberry and cream panna cotta
This strawberry and cream panna cotta recipe from Graham Campbell is a great way to usher in the British strawberry season. You can make these desserts in advance before serving at a summer barbecue or dinner party.
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Ingredients
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Imperial
Strawberry and cream panna cotta
- 300g of strawberries
- 2 gelatine leaves
- 100ml of milk
- 300ml of double cream
- 33g of sugar, plus extra for sprinkling
- 1/2 vanilla pod
- 1 pinch of salt
Method
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
- 200g of strawberries
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
- 33g of sugar
- 1/2 vanilla pod
- 1 pinch of salt
- 300ml of double cream
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)
- 100g of strawberries
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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