Pastis adds a twist to this stunning summer pudding
Panna cotta with pastis-macerated strawberries
- Preparation time: 15 minutes, plus 5 hours chilling
- 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
- Put the gelatine leaves in a bowl with plenty of cold water and leave to soften for 5 minutes.
- 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.
- 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.
- 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.
- 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.