Pannacotta with Fresh Strawberries
Prep time: 20 minServes: 6
Pairs with
Pannacotta with strawberries — soft, creamy, summery. Moscato d'Asti is the perfect match — light, fizzy, floral. Or a Brachetto d'Acqui if you want to go full Piedmont.
Ingredients
- 500ml double cream
- 100ml caster sugar
- 1 vanilla pod, split and scraped (or 2 tsp vanilla extract)
- 3 gelatine leaves
- 200ml buttermilk or crème fraîche
- 300g fresh strawberries, sliced
- 2 tbsp caster sugar
- Juice of ½ lemon
Method
- 11. Soak gelatine leaves in cold water 5 minutes.
- 22. Warm cream, sugar, and vanilla in a saucepan until the sugar dissolves — don't boil.
- 33. Remove from heat, squeeze out the gelatine and stir in. Stir until fully dissolved.
- 44. Cool 5 minutes. Stir in the buttermilk.
- 55. Pour into 6 moulds (or glasses). Cover with clingfilm, chill at least 4 hours.
- 66. Macerate the strawberries: toss with sugar and lemon juice. Let sit 15 minutes until they release their juices.
- 77. Turn out the pannacottas (dip moulds briefly in hot water) or serve in glasses with strawberries spooned on top.