Strawberry Panna Cotta
with Strawberry Sauce and Hazelnut Twists.
Serves 4
Ingredients
For the Panna Cotta:
- 30ml/1 fl oz water
- 2tsp gelatine
- 425ml single cream
- 1⁄2 a vanilla pod or 1⁄4 tsp vanilla essence
- 50g/2oz caster sugar
For the sauce:
- 200g/8oz strawberries
- 1 tbsp caster sugar
- 8 strawberries for decorating
For the Hazelnut Twists:
- 100g/4oz filo pastry
- 50g/2oz butter, melted
- 50g/2oz hazelnuts, chopped & roasted
- 2 tbsp caster sugar
Method
For the Panna Cotta:
- Put the water in a bowl and sprinkle over the gelatine.
- Put the cream and sugar into a saucepan, cut the vanilla pod in half and scrape out the seeds, add to the saucepan and bring to the boil, stir in the gelatine and keep stirring until the gelatine has dissolved.
- Divide mixture between 4 moulds: 125ml/4 fl oz ramekins or tea cups can be used. Put in fridge to set for 3-4 hours or overnight.
- For the sauce: put strawberries and sugar into a food processor, blend to smooth puree.
- Turn out the panna cotta onto a plate, slice the strawberries and arrange on top of the panna cotta.
- Spoon over the strawberry sauce. Serve with toasted hazelnut twists.
For the Hazelnut Twists:
- Cut filo pastry into 15cm x 20cm/6”x 8”, brush the first filo sheet with melted butter and sprinkle on some hazelnut and sugar. Keep layering, ending with buttered and hazelnut side.
- Cut into 8 x 2.5cm/1” strips, twist the strips several times and place on a baking tray.
- Cook in a preheated oven at 220°C/425°F/Gas Mark 7 for 8-10 minutes until golden brown.
Makes 8 twists.
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