Panna Cotta With Strawberry Purée

6 Ingredients

Number of servings

2tablespoons water
1 1/2teaspoons unflavored gelatin powder
1 1/4 cups heavy cream
3-4tablespoons superfine sugar
1teaspoons vanilla essence
300grams strawberries, hulled (save 50g whole strawberries for garnish)

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Pour the water into a small heatproof bowl and sprinkle in the gelatin. Let stand for 3-5 minutes until the gelatin softens and looks spongy. Bring 2.5cm water to a boil in a medium saucepan, then remove from heat. Set the bowl of gelatin in the pan, and let stand, stirring often until dissolved.

Step 2 of 4

Combine the cream and 2 tbs sugar in another saucepan and slowly bring to a simmer over medium heat, stirring to dissolve the sugar. Turn off the heat and stir in the vanilla. Add the gelatin mixture and stir well. Carefully ladle the cream into the ramekins. Cool completely. Cover each with plastic wrap and chill at least 3 hours until set.

Step 3 of 4

Meanwhile, purèe the berries with 1-2 tbs of the remaining sugar to taste in a blender or food processor, then cover and set aside until ready to serve.

Step 4 of 4

To serve, quickly dip the base of each ramekin in hot water, and dry the ramekin. Working with one ramekin at a time, place a serving plate on top and invert, giving a gentle shake. Lift and remove the ramekin. Spoon the purèe around each panna cotta and decorate with whole strawberries.