Strawberry panna cotta

Strawberry panna cotta


For the panna cotta

  • 1 vanilla pod
  • 100g caster sugar
  • 200ml whole milk
  • 450ml double cream
  • 3 gelatine leaves

For the strawberries

  • 50g caster sugar
  • 400g strawberries
  • 1½ tsp cornflour


  1. Soften the gelatine leaves in a small bowl of cold water – this should take about 5 minutes. While you’re waiting for them to soften, prepare the other ingredients. Pour the sugar, milk, and cream into a saucepan. Split the vanilla pod and scrape out the seeds before adding both of these to the mixture. Gently heat until the mixture is hot, but not bubbling.
  2. Remove the gelatine leaves from the water, and squeeze out any excess liquid. Add them one at a time to the cream mixture, and stir until they’re dissolved. Remove from the heat and leave to stand for between 20-30 minutes until cooled. The vanilla pods should be suspended by liquid at this point. Using a sieve, strain the mixture into 6 prepared serving glasses, and then put these in the fridge to chill for at least 3 hours.
  3. To prepare the strawberry compote, add the strawberries, sugar, and cornflour to a saucepan and cook over a medium heat for roughly 4-5 minutes, or until the strawberries start to soften and the released juices start to thicken. Put to one side to cool. Once the compote has completely cooled, divide it between the set panna cottas as a topping. Chill the panna cottas until ready to serve. Add a sprig of mint for decoration just before serving.

Lead image: Anna_Shepulova on Getty images.