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.
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
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
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
Subscribe to the Great British Chefs Newsletter today
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Strawberry and lavender panna cotta with olive oil shortbread
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Strawberry and lavender panna cotta with olive oil shortbread
Get in touch
Strawberry and lavender panna cotta with olive oil shortbread