Strawberry panna cotta
Ingredients
- Step 1 3 gelatine leaves
- Step 2 450ml double cream
- Step 3 200ml whole milk
- Step 4 100g white caster sugar
- Step 5 1 vanilla pod
- Step 6 400g strawberry , hulled and halved, or quartered if very large
- Step 7 1 ½ tsp cornflour
- Step 8 50g white caster sugar
Calories: 477
Carbohydrate: 32 g
Protein: 3 g
Fat: 37 g
Cook time: 55 minutes
Prep time: 30 minutes
Total time: 85 minutes
Servings: 6
TAGS
Dessert
Italian
6 serving
600 kcal or less
Cassie Best
Dinner party dessert
Gluten free dessert
Indulgent
Main
Over an hour
Panacottum
Pannacottum
strawberry
summer
Vitamin c
Directions
- 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.