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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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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
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
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
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
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Strawberry and cream panna cotta
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