INGREDIENTS
For the pannacotta
420ml cream
1 vanilla pod
300ml whole milk
3 tsp gelatine powder
70g caster sugar
Pinch of salt
Neutral oil, for greasing the ramekins
To serve
300g strawberries
1-2 tbsp caster sugar
90ml Telegraph Hill Golden Herb Balsamic Drizzle
Mint leaves and/or edible flowers, to garnish
METHOD
Warm the cream in a medium saucepan. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Stir the pod and seeds into the cream and continue to heat until steaming hot (do not simmer or boil). Remove from the heat and let the vanilla steep for up to one hour.
Heat the milk in a small saucepan until it is just hot, removing it from the heat before it starts to steam. Sprinkle the gelatine on top and stir well to dissolve. Add the sugar and salt and whisk until everything is dissolved.
Remove the vanilla pod from the cream, scraping it with a knife so that all of the cream and seeds go back into the pot. Whisk in the milk mixture and set aside to cool to room temperature.
Once the mixture has cooled, whisk it thoroughly. Lightly coat 6 ramekins with oil and divide the mixture between them. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours until set.
Half an hour before serving, trim and quarter the strawberries. Gently stir the strawberries, sugar, and Golden Herb Balsamic Drizzle together in a bowl and set aside.
To serve, carefully dip each ramekin in warm water for 5 seconds, then turn the pannacotta out onto an individual serving plate. Spoon the strawberries and Golden Herb Balsamic Drizzle around the edges, garnish, and serve immediately. Serves 6
Chef’s Tip
Stirring the mixture after it has cooled will help ensure that the cream, milk, and vanilla are evenly mixed when the pannacotta sets.
Pannacotta can be prepared and refrigerated up to three days in advance.
