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    Panna Cotta with Balsamic Strawberries

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    Panna Cotta with Balsamic Strawberries

    • Vegetarian
    • Preparation time: 40 minutes, plus overnight chilling
    • Total time: 40 minutes, plus overnight chilling

    Serves: 4


    • Balsamic strawberries
    • 400g strawberries, quartered
    • 2 tbsp icing sugar
    • 2 tbsp balsamic vinegar
    • 5 leaves gelatine
    • 320ml whole milk
    • 1 vanilla pod
    • 320ml double cream
    • 80g caster sugar Balsamic strawberries


    1. Put the gelatine leaves in the milk to soften. Meanwhile, scrape the seeds from the vanilla pod and reserve. Place the empty vanilla pod into a pan with the cream and bring to the boil, then remove from the heat. Add the sugar, vanilla seeds and then the milk and gelatine. Stir until the sugar and gelatine are dissolved.
    2. Half-fill a large bowl with ice, and place the pan in it. Leave to cool, stirring occasionally, until thickened - about 30 minutes. Transfer to 4 x 180ml metal moulds (mini pudding basins are ideal) and refrigerate for at least 10 hours.
    3. When you're ready to serve, prepare the strawberries by dusting them lightly with icing sugar, then sprinkling on the vinegar. Toss lightly.
    4. Remove the panna cottas from the fridge, run a knife between mould and panna cotta, turn over and tap sharply to release. Serve with the balsamic strawberries.

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