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    Panna cotta with pastis-macerated strawberries

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    • Panna cotta with pastis-macerated strawberries

    Panna cotta with pastis-macerated strawberries

    Pastis adds a twist to this stunning summer pudding

    • Preparation time: 15 minutes, plus 5 hours chilling

    Serves: 4

    Ingredients

    • 1½ tsp icing sugar
    • 1 tsp pastis, such as Pernod
    • 1½ tsp balsamic vinegar
    • A few mint leaves, cut into strips
    • 7g leaf gelatine
    • 200ml double cream
    • 200 ml milk
    • 80g caster sugar
    • ½ vanilla pod, halved and seeds scraped out
    • ½ orange, grated zest
    • 200g greek yogurt
    • 200g strawberries

    Method

    1. Put the gelatine leaves in a bowl with plenty of cold water and leave to soften for 5 minutes.
    2. Pour the cream and milk into a small saucepan and add the sugar, vanilla seeds and pod and orange zest. Place on a medium heat, bring to a simmer, then take off the heat immediately. Remove the vanilla pod.
    3. Put the yogurt in a mixing bowl and pour in the hot milk and cream in a slow stream, whisking constantly. Squeeze the water out of the gelatine, then add the softened leaves to the mixture and stir until completely dissolved. Pour into 4 x 150ml moulds (darioles or ramekins) and leave to set in the fridge for at least 5 hours, or overnight.
    4. Hull the strawberries 1 hour before serving, halve lengthways, then cut each half into 3 wedges. Place in a mixing bowl with the icing sugar, pastis and balsamic vinegar, then stir gently and set aside.
    5. Dip the moulds in a bowl of hot water for a few seconds to make it easier to tip out the puddings (you may also need to shake the moulds gently; don’t worry, the puddings will come out eventually). Once out, top with plenty of strawberries and their juices and garnish with the mint.

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    Drinks recommendation

    This light, delicate pud is perfect with a fresh dessert wine. Carte Or Muscat de Beaumes de Venise, Rhône, France. Bin 727790

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