Strawberry Panna Cotta
INGREDIENTS
For the panna cotta
- 3
gelatine leaves
- 450ml
double cream
- 200ml
whole milk
- 100g
white caster sugar
- 1
vanilla pod
For the strawberries
·
400g
strawberry, hulled and halved, or quartered if very large
·
1½ tsp cornflour
·
50g white caster sugar
INSTRUCTIONS
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
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.
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