Ingredients
PANNA COTTA
Double cream 280ml
Semi skimmed milk 70ml
Caster sugar 50g
Gelatine sheets 1 ½
Vanilla pod 1 (scraped)
STRAWBERRY SORBET
Caster sugar 50g
Water 100ml
Glucose 1 tbsp
Strawberry puree 250g
SHORTBREAD
Butter 150g
Plain flour 250g
Caster sugar 65g
Sugar 10g (to dust top of the shortbread)
Egg 1, small
Strawberries to serve
Mint leaves to serve
Method
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Method for Panna Cotta
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Bring the milk, cream, sugar, vanilla seeds and pod to a simmer
- Place the gelatine sheets in cold water and leave to soak for three minutes
- Once gelatine sheets are soft and the cream mix has simmered, whisk together and pass through a sieve
- Pour into moulds and leave to set in the fridge for 4 hours
- Method for Strawberry Sorbet
- Bring the water, glucose and sugar to boil, then whisk in the puree
- Pour into an ice cream machine and churn till semi frozen. Place into the freezer and leave for 4 hours
- Method for the shortbread
- Rub butter, flour and sugar to form yellow breadcrumbs
-
Whisk egg, add to mixture and bind to form dough
- Leave to rest in fridge for 20 minutes and cut into shapes
- Cook at 160°C for 10-12 minutes until golden brown
- Dust with sugar and place on a resting rack
- To serve
- Dip panna cotta in warm water and pull away from mould
- Gently shake out and place just off centre of the plate
- Ball the strawberry sorbet and place in between the panna cotta
- Cut strawberry, place in and around the sorbet and panna cotta
- Place shortbread and mint around and finish with a bit off strawberry coulis
