Panna Cotta with strawberry sauce

By LyndaB

Variation: Caramelised

Dissolve 90ml (6 tbsp) gran sugar in 30ml (2 tbsp) water in a heavy based pan over a low heat, then boil to a golden caramel. Quickly pour the hot cream on top and allow to set. Chill and turn out the next day.

Ingredients

• 300 ml (1/2 pint) mascarpone
• 300 ml (1/2 pint) double cream
• finely pared rind of 1 orange
• 125 g (4oz) caster sugar
• 1 vanilla pod, split
• 60 ml (4 tbsp) milk
• 10 ml (2 tsp) powdered gelatine
• sauce
• 450 g (1lb) strawberries
• 30 ml (2 tbsp) icing sugar
• 15 ml (1 tbsp) balsamic vinegar

Details

Servings 4

Preparation

Step 1

Put the mascarpone, cream, orange rind, sugar and vanilla pod in a saucepan, place over a low heat until almost but not quite boiling. Sirring occasionally. Remove from he heat and leave to infuse for 20 minutes.

Put the milk into another pan and sprinkle over the gelatine. Place over a very low heat until the gelatine is dissolved.

Stir the dissolved gelatine into the cream and marscapone mixture. Bring to the boil, then immediately take off the heat and strain into a jug.

Lightly oil four or five 1/4 pint ramekins or small moulds and pour in the cream mixture. Chill in the fridge for several hours or until set.

To make the strawberry sauce, hull and halve the strawberries. Place in a pan with the icing sugar and 45ml (3 tbsp) water. Heat slowly until the juices start to run. Transfer to a blender add the balsamic vinegar and blend until smooth. Pass through a sieve to remove the seeds if preferred. Pour into a bowl, cover and chill in the fridge for 3-4 hours.

To serve, carefully loosen the creams and trn out onto individual plates, surround with the sauce and strawberries to decorate. Serve at once.

* Can use double cream instead of marscapone. This will give a slightly less rich result.