Strawberry panna cotta
Serves 6
More effort
Prep:
Cook:
plus cooling and 3 hrs chilling
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side
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For the panna cotta
- 3 gelatine leaves
- 450ml double cream
- 200ml whole milk
- 100g white caster sugar
- 1 vanilla pod
For the strawberries
- 400g strawberryhulled and halved, or quartered if very large
- 1 ½ tsp cornflour
- 50g white caster sugar
Nutrition: per serving
- kcal477
- fat37g
- saturates23g
- carbs32g
- sugars31g
- fibre1g
- protein3g
- salt0.1g
Method
step 1
For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
step 2
Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.
