Updated: Apr 19, 2020
If a panna cotta is done right it can be the most delicious creamy dessert, but when done wrong it’s just a rubbery disaster. Put the wrong amount of gelatine in and the texture and flavour are both ruined. Chris is convinced he doesn’t like panna cotta because of the texture, but I got him to eat (and even enjoy) this one!
For Panna Cotta
2 sheets of gelatine
260ml double cream
100ml whole milk
2 Tbsp of Sugar
1 Tsp of Vanilla Bean Paste (I prefer using this over real vanilla beans as you get a lovely smattering of seeds on the top of the panna cotta)
For Macerated Strawberries
1 punnet of strawberries
¼ Icing Sugar
Juice of ½ a lemon
Crest or micro-herbs
Mini Meringue Kisses
1. Soak the gelatine leaves in a bowl of cold water for 5 minutes.
2. Put a saucepan over a low heat. Add the cream, milk, sugar and vanilla paste and stir until the sugar is dissolved and allow the liquid to come to the point of just simmering. Do not allow it to boil.
3. Remove from heat. Take the gelatine sheets out of the water and squeeze any excess water off. Add it to the cream mixture and mix until dissolved.
4. Pour the mixture into 4 panna cotta moulds or ramekins.
5. Allow to set in the fridge for at least 3 hours or overnight.
6. About ½ an hour before serving, cut the strawberries into 5mm cubes. Place in a bowl with the icing sugar and lemon juice. Mix until combined.
7. Just before serving, fill a bowl with boiling water. Dip the panna cotta moulds in the boiling water for a few seconds and run a sharp knife around the edge to loosen the panna cotta. Turn the panna cotta out onto a plate.
8. Surround the panna cotta with macerated strawberries and top with the micro-herbs and mini meringue kisses.
9. Make sure you get a slow-mo panna cotta wobble video for insta!