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.