Preparation 15 minutes, plus cooling
Cooks in 20 minutes
Get ahead: You can prepare the pannacotta and strawberry coulis the day before; chill until ready to assemble.
- 300ml double cream
- 200ml whole milk
- 100g golden caster sugar
- 2 sheets of gelatine leaf
- 1 vanilla pod, seeds removed or 1tsp vanilla extract
- 300g Jubilee Selections strawberries, hulled and cut in half or quarters if large, plus extra for serving juice of ½ small lemon
N.B. You will also need: 4 x 200ml glasses or ramekins
- Soak the gelatine leaves in a small bowl of cold water for 5 minutes, or until soft. Meanwhile, combine the double cream, milk, 50g of caster sugar and vanilla in a medium saucepan and bring to a simmer, stirring from time to time, being careful to not let it boil. Remove from the heat and allow to cool for a few minutes.
- Remove the gelatine leaves from the bowl, drain and squeeze out the excess water before stirring into the cream mixture until fully dissolved.
- Divide into 4 glasses and place in the fridge to set for at least 2 hours – or overnight if you like, but it would then be advisable to cover each one with cling film.
- Meanwhile, to make the coulis, place the strawberries, remaining sugar and lemon juice in a stainless steel pan and slowly warm through. Once the strawberry juices run, simmer for 5-10 minutes, stirring now and again, or until quite thick and syrupy. Push through a fine sieve into a bowl and chill in the fridge until needed.
- When ready to serve, carefully pour the strawberry coulis on to each pannacotta and place a few strawberry quarters on top.