As I have said before panna cotta is one of my favourite desserts. I will always choose it if it’s on a menu when I go out, regardless of how full I am! I just love the texture and how the flavour is quite subtle and delicate. The more I practice them, the better they are coming out too. Working with gelatine is much easier than I thought and oddly not as terrifying. When you have a savoury tooth over sweet, it’s hard to find the confidence to make something that is always made out to be so difficult on things like Masterchef. As it is feeling and looking more like summer, I think this is a perfect dessert to impress your guests.This recipe is simple to follow and can be adjusted according to how strong or subtle you want the flavour of strawberry. I served mine with a mixed berry coulis which is super simple to do! But they would work just as well with a chocolate sauce. The recipe is enough to make six, so you can vary the quantities depending on how many you need.Prep time: 5 minutes.Cooking time: 25 minutes + 5 hours or more to cool and set.Ingredients:
- 400g fresh strawberries.
- 50g icing sugar.
- Juice of half a lemon.
- 3 gelatine leaves.
- 300ml whole milk.
- 300ml double cream.
- 1 vanilla pod – split and scrape the seeds out. Discard the pod.
- 2 tbsp vanilla essence.
- 50g caster sugar.
- Place the strawberries, icing sugar and lemon juice in a small saucepan. Cook on a medium heat for around 5-10 minutes.
- Soak the gelatine leaves in cold water until needed.
- Blitz the strawberries until smooth and pass through a sieve to get rid of any seeds. Set aside.
- Place the cream, milk, sugar,vanilla seeds and essence in a saucepan. Cook on a low heat until it is simmering. Remove from the heat. Do not let it boil.
- Add the strawberry juice to the milk and fold in gently.
- Add the gelatine leaves and return to a low heat for 5 minutes until it all dissolves.
- Pour into ramekins and set aside to cool. Once they have cooled, place in the fridge and remove five minutes before serving.
- To make a berry coulis, you will need 1 tbsp icing sugar and a 300g frozen mixed berries. As with the strawberries, cook on a medium heat for around 10 minutes before blitzing and passing through a sieve. The coulis gives the panna cotta some sharpness and looks vibrant on the plate.
- Serve the panna cotta with the coulis and fresh strawberries.