This week, Lucy is treating us to a high summer dinner party dessert full of fragrant strawberry flavours.
Last week I focused on children’s holiday eating, but that’s enough about them. This week I am treating the grown ups to a fresh summer pud. Strawberries are still abundant, full of flavour and juicy. And cheap, there are more strawberry offers in the supermarket than you can shake a stick at. So today, let’s enjoy a summer Strawberry Panna Cotta.
I love a new dinner party dessert idea, and this is fresh tasting, creamy and could not be simpler. It involves minimal kerfuffle and tastes absolutely wonderful. A Panna Cotta has a creamy elegance to it with slightly spoiley connotations. This stylish pudding is only a blend, whisk and fold away from being on your dinner party table.
My Panna Cotta is strawberry heaven, but if you prefer raspberries or later on in the season, plums, I could imagine this would be just as amazing. If you feel like treating your dinner guests to something super seasonal and incredibly tasty, look no further than this.
This recipe will feature on Lucy Loves later this week.
Strawberry Panna Cotta Recipe
You will need 4 little pots or cups to serve these in
- 300g strawberries, divided into 200g and 100g, roughly
- 2 leaves gelatine
- 100ml milk, I used full fat for extra creaminess
- 300ml double cream
- 35g caster sugar, plus a little extra for sprinkling
- 1 teaspoon vanilla paste or extract
- A pinch salt
Make a start with your strawberries. Cut off the stalks then roughly chop 200g of these. Place them in the blender or Nutri Bullet and puree. Sieve if you are averse to seeds, if not don’t bother. Pour into a small jug and refrigerate until needed.
Take the rest of your strawberries and slice, reserving a couple of slices for garnish. Place these in the bottom of your serving cups, sprinkle each one with a half teaspoon of sugar, then pop to one side.
For the panna cotta, start by soaking the gelatine leaves in cold water for 5 minutes. Next, pour the cream, milk, sugar, vanilla and a pinch of salt and slowly bring to the boil then turn down the heat. Wring out the gelatine to remove excess water then whisk into the hot cream mixture. Remove from the heat and whisk the mixture for a further minute or two with the bottom of the pan in a sink full of very cold water. This will cool the mixture quickly and allow it to thicken slightly.
Pour the jug of strawberry puree into the cooled cream mixture and stir only once or twice to just marble through the mixture. Then pour this into each of your cups, filling almost to the top. Decorate each one with the reserved strawberry slices then leave to set in the fridge for up to 3 hours. These could be made a day in advance and kept covered in the fridge and devoured when needed.
Serve alongside some shortbread or biscotti, if you like.
This wonderful recipe comes to me via Great British Chefs, with thanks.