Strawberry jelly panna cotta
Layers of sweet, summery goodness – creamy panna cotta topped with homemade strawberry jelly, fresh berries & mint. This pud is an ideal way to round off an alfresco dinner and you can use any in season soft fruits in the jelly.
Ingredients: (serves 6)
- 5 gelatine leaves
- 300ml pot double cream
- 200ml (1/3pt) whole milk
- 75g caster sugar
- 1 lemon, zested and juiced
For the strawberry jelly:
- 300g (10oz) strawberries, hulled and sliced, plus extra to serve
- 40g caster sugar
- 1 tbsp lemon juice
- mint leaves, to garnish
Method:
- Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.
- Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (1/4pt) glasses. Leave to chill for 3-4 hours.
- To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid.
- Meanwhile, put the strawberries and sugar in a pan with 100ml (3 1/2fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug.
- Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3 to 4 hours, until set. To serve, top each with the extra strawberries and mint leaves.
Recipe created for Tesco Real Food