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Strawberry panna cotta

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 23rd June 2021, 08:00

A simple summer dessert or dress it up for a dinner party.

500g strawberries
150ml full cream milk
250ml double cream
1tsp vanilla bean extract
3 sheets of leaf gelatine
2tbsp caster sugar
3tbsp strawberry jam
4 sprigs of mint

1. Soak the gelatine leaves in a bowl of cold water for 12 minutes until soft.

2. Hull the strawberries (save four to garnish the dessert) then chop the rest and blend them in a food processor until smooth. Push through a fine sieve into a bowl, discarding the seeds.

3. In a medium saucepan add the cream, milk, vanilla and sugar and bring to a gentle simmer.

4. Squeeze the water out of the gelatine leaves and add them to the cream mixture. Remove the pan from the heat and stir until the gelatine has dissolved.

5. Stir in 100ml of the sieved strawberries, reserving the rest.

6. Pour the cream mixture into four dishes or ramekins and set aside to cool. Place in the fridge for a couple of hours or overnight.

7. In a saucepan, add the jam to the remaining strawberry mixture and bring to the boil. Reduce the heat and simmer for about six minutes until you have a thick syrup. Take off the heat and leave to cool completely.

8. To serve, turn the panna cottas out on to a serving plate, spoon some of the sauce over or around it and decorate with the reserved strawberries and mint.

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