Name: Panna cotta with poached strawberries
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 600 millilitre thickened cream; 180 gram white chocolate, chopped; 2 tablespoon caster sugar; 1 vanilla bean, split, seeds scraped; 2 teaspoon powdered gelatine; 2 tablespoon just-boiled water; Poached strawberries; 1/2 cup dessert wine; 1/2 cup water; 1 orange, zest grated (reserve some for garnish), juiced; 250 gram punnet strawberries, hulled, halved

Ingredients

600 millilitre thickened cream

180 gram white chocolate, chopped

2 tablespoon caster sugar

1 vanilla bean, split, seeds scraped

2 teaspoon powdered gelatine

2 tablespoon just-boiled water

Poached strawberries

1/2 cup dessert wine

1/2 cup water

1 orange, zest grated (reserve some for garnish), juiced

250 gram punnet strawberries, hulled, halved

Method

1.In a medium saucepan, combine cream, chocolate, sugar and vanilla. Stir over low heat 5 minutes, or until chocolate melts and mixture is smooth. Set aside for 5 minutes.

2.Dissolve gelatine in water by whisking vigorously with a fork. Whisk into cream mixture. Remove and discard vanilla bean.

3.Lightly grease six 1/2 -cup dariole moulds. Pour cream mixture evenly among moulds. Loosely cover with plastic wrap and place on a tray in the fridge for 4 hours, or until set.

4.To make poached strawberries, combine wine, water, orange zest and juice in a medium saucepan. Bring to the boil on high. Reduce heat to low and simmer, without stirring, for 1-2 minutes, until syrup thickens slightly. Place strawberries in a heatproof bowl. Pour syrup over. Cool, then chill.

5.Unmould panna cotta by loosening edge with the tip of a knife. Dip mould into hot water for a few seconds. Invert onto a serving plate. Gently shake and remove mould. Serve with strawberries and syrup. Top with orange zest.

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Ingredients

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