Vanilla Bean Panna Cotta & Roasted Strawberries
A smooth & creamy vanilla panna cotta served with intense roasted strawberries.
Servings: 4 People
Equipment
- 4 150ml Pudding Moulds
- Medium Saucepan
- 2 Metal Mixing Bowls
- Baking Tray
Ingredients
Panna Cotta
- 400 g Double Cream
- 200 g Whole Milk
- 70 g Caster Sugar
- ½ A Vanilla Pod
- 3 Sheets Of Gelatine
Roasted Strawberries
- 200 g Strawberries (1 Punnet)
- 80 g Caster Sugar
- 1 tsp Vanilla Paste
- A Pinch Of Sea Salt
Instructions
Panna Cottas
- For the panna cottas, first place the gelatine into a container of cold water & leave to soak. *Adding the sheets of gelatine into the water one at a time helps them soak better.
- Next, place the cream, milk & sugar into a saucepan. Scrape the seeds out of the vanilla pod & add both the seeds & pod to the milk & cream.
- Place the pan over a low heat & allow to warm gently, stirring occasionally. Once steaming (don’t let it boil!) remove the pan from the heat.
- Squeeze as much water as you can from the soaked gelatine then add to the cream & stir until dissolved. Pass through a sieve into a bowl (metal is best).
- Fill a larger, separate bowl up with ice & water then place the bowl containing the cream into the bowl of water.
- Stir the panna cotta mix regularly until it has cooled down & has started to thicken. This will take around 20 minutes.*Allowing the panna cotta to cool like this holds the vanilla seeds in suspension, preventing them from sinking.
- Transfer the panna cotta mix to a jug then pour into the moulds. Place in the fridge & leave to set. This will take a minimum of 4 hours.
Roasted Strawberries
- Preheat an oven to 200°c/180°c fan (390°f/355°f).
- Give the strawberries a good wash under cold water, trim the tops & slice in half. Place into a mixing bowl along with the sugar, vanilla & salt.
- Give everything a mix then transfer to an oven proof dish & roast until the strawberries are soft & syrupy, 15-20 minutes. Give them a stir halfway through.
- Once cooked, leave the strawberries to cool then set aside in the fridge until needed.
To Serve
- Fill a medium sized bowl up with hot water.
- Dunk a mould into the hot water then take it straight out.*Don’t fully submerge the pudding mould, we don’t want to get the panna cotta wet.
- Gently loosen the panna cotta’s top edge using your fingers then carefully turn out onto a plate/into a bowl. Repeat with the remaining panna cottas.*If the panna cotta won’t come out, dunk the mould into the water a second time.
- Spoon over a generous amount of the roasted strawberries & serve.
Notes
1. Storage - Kept in the fridge, the panna cottas & strawberries will keep for 2-3 days.
2. Gelatine - I use Dr Oetker platinum grade gelatine sheets but other brands will work as well.
3. Flavourings - You can use this panna cotta recipe as a base for different flavourings. Adding some spices or citrus would be a good shout.
4. Vanilla - I’d recommend using a vanilla pod to flavour the cream. You only need half of one but you could also use a teaspoon of vanilla paste instead. I get my vanilla paste & pods from The Vanilla Guys.
5. Warming The Cream - Don’t let the milk & cream boil as this will affect how the gelatine sets. It just needs to be steaming.
6. Cooling - Once the panna cotta mix has been made, it needs to be stirred regularly until cold before being poured into the moulds. This is how to stop the vanilla seeds from sinking.
7. Mould Size - This recipe makes 4 panna cottas using 150ml pudding moulds. You can use different size moulds to make more or less portions. Keep in mind that the setting time might vary.