@fooodstylist's Popcorn infused buttermilk panna cotta with black pepper strawberries

Serves: 4


500ml Double cream
300ml Buttermilk
80g Caster sugar, plus 2 tsp's
1 Vanilla pod
60g Plain popcorn
10g Toffee coated popcorn
180g Strawberries
Freshly milled black pepper
1 tsp Balsamic vinegar


1. Infuse the double cream- Split the vanilla pod in two and using the point of a knife scrape out the seeds. Add the double cream, 80g caster sugar, vanilla seeds and pod to a medium sized saucepan over a low heat until hot making sure the sugar has dissolved. Add the popcorn to a mixing bowl and pour over the double cream to infuse, cling film the bowl and place in the fridge 4 to 5hr or overnight.

2. Make the panna cotta- Soak the gelatine leaves in cold water. Sieve the cream into a medium sized sauce pan, squeezing the flavour out of the popcorn into the cream. Discard the popcorn and vanilla pod. Place the saucepan on a very low heat until just hot (do not boil !). Remove the gelatine leaves from the water, squeezing out any excess, whisk into the hot cream. Add the buttermilk and whisk to combine. Pour into 4 moulds and chill for 5-6hrs. 

3. Make the strawberries- Preheat the for to 180 celsius. Toss the strawberries in the balsamic and 2 tsp’s of caster sugar, add a couple of twists of black pepper. Place in the oven and roast for 10 minutes or until  and they start to release there juices and soften slightly. 

4. Serve the panna cotta’s- Turn the panna cotta’s out onto small plates, spoon over some of the roasted strawberries and juices. Finish with a little of the toffee popcorn and a final twist of black pepper on top.