Strawberry and lavender panna cotta with olive oil shortbread

This beautiful strawberry and lavender panna cotta recipe from Shaun Rankin produces the quintessential summer dessert, rounded off nicely with a contemporary touch in the form of olive oil shortbread.

First published in 2015
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Ingredients

Metric

Imperial

Panna cotta

Shortbread

Equipment

  • Liquidiser
  • Dessert glasses

Method

1
To make the shortbread, mix together the butter and sugar in a large bowl. Add the flour, ground almonds, salt and baking powder and mix well
2
Split the vanilla pod down the middle lengthways and scrape out the seeds. Add a quarter of the seeds to the mixture. Mix until it starts to combine, then slowly add the egg yolks and olive oil
3
Wrap the dough in cling film and place in the fridge for 1–2 hours
4
When you are ready to cook the shortbread, preheat the oven to 180°C/gas mark 4
5
Roll out the dough onto greaseproof paper until 1cm thick. Carefully place onto a baking tray and cook in the oven for 10 minutes. Remove from the oven and cut into fingers. Return to the oven and cook for a further 5–10 minutes
6
Dust lightly with caster sugar, then allow to cool for 5 minutes before gently transferring them to a wire rack to cool completely
  • caster sugar for dusting
7
To make the panna cotta, soak the gelatine in the cold water for about 4 minutes. Place the cream, caster sugar and lavender into a heavy saucepan and gently bring to the boil over a medium heat
  • 4 gelatine leaves
  • 90ml of water
  • 650ml of whipping cream
  • 120g of caster sugar
  • 10g of lavender, dried
8
Add the gelatine and water, stir and pass through a fine sieve into a jug
9
Blend half the strawberries in a liquidiser and add to the mixture, mixing well. Cut the remaining strawberries in half and mix with some pepper, a squeeze of lemon juice and a dusting of icing sugar
10
Place a spoonful of strawberries in the bottom of each glass. Pour over the panna cotta mixture, dividing it up evenly. Place in the fridge for 1 hour until set, then serve with a couple of fingers of shortbread
First published in 2015
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Shaun Rankin’s cooking exudes effortless self-confidence.

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