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Strawberry panna cotta

Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side

  • Prep: 30 mins
    Cook: 25 mins
    plus cooling and 3 hrs chilling
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 477
  • Carbohydrates 32
  • Saturated Fat 23
  • Sugar 31
  • Protein 3
  • Fat 37
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 477
  • Carbohydrates 32
  • Saturated Fat 23
  • Sugar 31
  • Protein 3
  • Fat 37
  • Fibre 1
  • Salt 0.1

Ingredients

  • 3 gelatine leaves
  • 450ml double cream
  • 200ml whole milk
  • 100g white caster sugar
  • 1 vanilla pod
  • 400g strawberries, hulled and halved, or quartered if very large
  • 1½ tsp cornflour
  • 50g white caster sugar

Method

  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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