The quintessential English dessert revisited – a simple cream panna cotta with fresh strawberries and strawberry coulis.
An ideal dessert for warm evenings in the garden – a light glaze of vanilla paste over the panna cotta and a subtle garnish of fresh tarragon make for a deliciously rich and satisfying dessert.
Strawberries and Cream
For the Panna Cotta: 450ml Double Cream, 400ml Semi-Skimmed Milk, 4 Gelatine Leaves, 50g Golden Caster Sugar, 50g Caster Sugar, 2tbsp Groundnut Oil, 1tbsp Vanilla Bean Paste
For the Coulis and Garnish: 450g Fresh Strawberries (Chopped), 25g Caster Sugar (Optional), Fresh Tarragon
1) Bloom the gelatine leaves in a little cold water. Meanwhile, combine the cream, milk and caster sugars in a large saucepan and place over a medium heat. Bring to a simmer, stirring, then remove from the heat. Drain the gelatine leaves and add to the mixture – whisking to combine.
2) Grease 6 ramekins with a little groundnut oil. Divide the panna cotta mixture between the ramekins and allow to cool for 30 minutes. Transfer to the fridge and allow to set for at least 6 hours.
3) Meanwhile, make the strawberry coulis by combining half of the chopped strawberries with the icing sugar (if required to sweeten) in a blender and blend until smooth. Pass through a sieve and set aside.
4) When set, turn out the panna cotta and glaze with a little vanilla bean syrup. Serve with the strawberry coulis, some chopped strawberries and a little chopped tarragon.