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Strawberry Panacotta

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Ingredients

For th Panna Cotta
450 ml Double Cream
3 Gelatine Leaf
200 ml Whole Milk
100g White Caster Sugar
1 Vanilla Pod
For the Poached Strawberries
400g Strawberries hulled and halved, or quartered if very large
1.5 tsp Cornflour
50g White Caster Sugar

Strawberry Panacotta

Features:
  • Dessert
  • Vegan
Cuisine:

Panna cotta, literally cooked cream in Italian, comes from the Piedmont region in Northern Italy

  • 50
  • Serves 6
  • Medium

Ingredients

  • For th Panna Cotta

  • For the Poached Strawberries

Directions

Traditionally accompanied by fruit coulis or caramel, panna cotta is increasingly common all over the world and flavours are becoming more experimental. A good panna cotta will have a ‘just set’ consistency – wobbly, but not solid, and able to hold its shape.

Steps

1
Done

For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins.

2
Done

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.

3
Done

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.

4
Done

Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point.

5
Done

Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
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.

6
Done

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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