Buttermilk panna cotta with balsamic strawberries
Strawberries and balsamic isn’t exactly new, but the age of the unmoulded panna cotta is – and Waitrose cook Alex Szrok has come up with a beauty. Serve a big heaving spoonful in a moat of delicious syrup. Follow Alex @szroksauce
- Serves4
- CourseDessert
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Pluschilling
Ingredients
- 2 leaves Dr Oetker Platinum Grade Leaf Gelatine
- 300ml tub Essential Double Cream
- 80g caster sugar
- ½ tsp vanilla extract
- 284ml tub buttermilk
For the balsamic strawberries
- 400g pack strawberries
- 2 tbsp caster sugar
- 1 tbsp balsamic vinegar
Method
Put the gelatine leaves into a small bowl of cold water and leave to soak.
Put the cream, caster sugar, vanilla extract and a small pinch of salt into a small saucepan. Cook over a low heat until the sugar has melted, then turn the heat to high and rapidly simmer the cream for 20 seconds. Take off the heat.
Lift the gelatine leaves from the water and wring out any excess. Drop into the hot cream, then stir well to melt the gelatine, scraping the bottom and sides of the pan. Allow to cool for 15 minutes, stirring occasionally.
Meanwhile, hull and quarter the strawberries. Put into a large bowl, add the sugar and balsamic, stir well, then cover and set aside.
When the cream mix has cooled for 15 minutes, stir in the buttermilk. Strain the mixture through a sieve into a 1L serving dish. Lay a piece of clingfilm directly on top to stop it forming a skin. Cover and chill for at least 3 hours, or until the panna cotta has set.
Heat a large serving spoon in a bowl of hot water to help with scooping the panna cotta into bowls, with the strawberries and some of their juice alongside.
Cook’s tip
The panna cotta can be made, covered and kept chilled, up 3 days ahead. If it’s super-cold and set firmly, take out of the fridge 30 minutes before serving. Prepare the strawberries on the day and allow to macerate for a few hours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,221kJ/ 534kcals |
|---|---|
Fat | 38.6g |
Saturated Fat | 23.6g |
Carbohydrates | 39.3g |
Sugars | 39.2g |
Fibre | 3.6g |
Protein | 5.7g |
Salt | 0.3g |