BOVAER ENQUIRY: We can confirm that none of the farmers Mortons are working with are involved in this trial

Strawberry Panna Cotta

Ingredients to make the Panna Cotta:

3 x Gelatine Leaves

450ml Double Cream

200ml Whole Milk

100g White Caster Sugar

1 x Vanilla Pod

For the Strawberries:

400g Strawberry, sliced in half
1 1/2 tsp Cornflour
50g White Caster

Method

STEP 1

For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.

STEP 2

Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

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