May22nd

Wensleydale Heifer Strawberry Panna cotta

Wensleydale Heifer Strawberry Panna cotta

Strawberry Panna Cotta

Serves 4

 Preparation time: 4 hours (including setting time)

Cooking time: 90 minutes  

 

Ingredients

Strawberry Jelly

150ml Boiron strawberry puree

½ lemon (juice of)

1 leaf basil

1 leaf gelatine (softened in cold water)

Panna Cotta

300ml double cream, 75ml whole milk

150g caster sugar

3 star anise

1 ½ gold leaves gelatine (softened in cold water)

Strawberry Glass

100g strawberry puree

25g Isomalt

Strawberry Sorbet

350g strawberries

75g caster sugar

1 ½ lemons (juice of)

Short Crumb Base

50g plain flour, 85g rice flour

25g caster sugar

50g butter

5g salt

Poppy Seed Pebbles

75g egg white

55g caster sugar

1 lime (juice of)

5g almonds, 10g poppy seeds

Strawberry Black Pepper Marinade

150g strawberry puree

150g raspberry puree

12 black peppercorns

50ml balsamic vinegar

1 lime (juice of)

3 whole strawberries

Garnish

Basil leaves

4 x 100ml moulds

 

Method

For The Strawberry Jelly

In a pan, bring the puree, lemon juice and basil to a boil. Add the gelatine, dissolve, then sieve. Pour 1/2cm depth of the sieved mixture into each panna cotta mould and set in the fridge.

For The Panna Cotta (Prepare the day before)

Place the cream, milk, sugar and star anise in a heavy bottomed saucepan on a medium heat. Bring to a boil, then remove from the heat and set aside for one hour to infuse.

Sieve, then return to the pan and bring back to a boil. Stir in the gelatine and set aside. When the jelly is set and the panna cotta mix is lukewarm, pour onto the jelly and return to the fridge to set, preferably overnight.

For The Strawberry Glass (Prepare the day before)

Bring the puree to a boil, ass the Isomalt and boil for five minutes. Spread thinly onto a silicone mat (so you can see through it) and bake overnight in the oven at 55 C. When it’s ready it will be translucent and crisp. Break into shards and store in an airtight container.

For the Strawberry Sorbet (Prepare in advance and freeze)

Blend the strawberries with the sugar and lemon, then bring to a boil in a pan. Leave to cool then add to an ice cream machine and churn.

For The Pebbles

Whip the egg whites into soft peaks. Add the caster sugar until a firm meringue is achieved. Add the lime juice. Divide the egg white mixture into two, add the almonds and poppy seeds into one half and then fold in the other half. Place into a piping bag and pipe little drops (of 2 to 3cm circumference) onto a silicone mat.

Put in the oven at 110 C for 90 minutes until dried out. Store in an airtight container.

For The Short Crumb Base

Place all the ingredients into a food processor and blend until fine crumbs are achieved. Bake for eight minutes at 190 C until golden brown. Set aside to cool and place in an airtight container until needed.

For The Marinade

Boil the purees, peppercorns, vinegar and lime juice. Sieve, blend, cool. Dice the strawberries and drop them into the marinade. Leave for one hour.

To Serve

Run the moulds under the hot water tap for a few seconds to release the panna cottas. Assemble as in picture.