Here is my recipe for a vanilla panna cotta with a strawberry compote. Is it obvious that I love strawberries yet? I could literally eat the stuff out the tub with a spoon. The smooth creamy mix complements the sharp/sweet berries so well and the deep purple colour contrasts with the white panna cotta. I used a mix of blackcurrants, raspberries, red currants and gooseberries, but it was a punnet of mixed berries which came in our Abel & Cole box, so frozen summer fruits would work well! Simply use whatever you have – be it strawberries, blueberries or raspberries, just experiment! I designed another recipe card, not as pleased with this one but I will keep working on them, I am really trying to push and challenge myself with this blog, and am loving it so far.
For the panna cotta
3 gelatine leaf
450ml double cream
200ml whole milk
100g white caster sugar
1 vanilla pod
For the strawberries compote
1½ tsp corn flour
50g white caster sugar
1. For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 minutes.
2. 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.
3. 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 minutes 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.
4. Toss the strawberries with the corn flour and sugar in a saucepan. Place over a medium heat and cook for 4-5 minutes, 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.