Recipe of the Month - July 2017
Vanilla Panacotta & Strawberry Compote
It’s time for Summer Strawberries, this makes a lovely dessert for an alfresco lunch or dinner
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
Serves 4
Ingredients
- Panacotta:
- 3 Gelatine leaves
- 250ml Milk
- 250ml Double cream
- 25g sugar
- Small packet of mint leaves (for Garnish)
- 1 vanilla pod, split lengthways, seeds scraped out
- Compote:
- 2 x Packets of fresh Strawberries (cut into quarters) (save 4 nice strawberries for garnish)
- 50g caster sugar
- Squeeze of lemon juice
Method
For the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
For the sauce, place the sugar, water into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and add half the raspberries. Then using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
To serve:
To serve, turn each panna cotta out onto a serving plate (you may need to dip the ramakins into hot water first) Spoon over the sauce and garnish with a sprig of mint and the saved strawberry split down the middle, dust with icing sugar. Enjoy!!
