Strawberries & Cream Panna Cotta

Makes 4 individual portions

 

INGREDIENTS

BASE

  • 300g Strawberries (fresh or frozen)
  • 60g sugar
  • 1 level tsp Powdered Gelatine
  • 40ml Water

TOPPING

  • 300ml cream
  • 300g Glenilen Farm Natural Yoghurt
  • 70g Sugar
  • 2 level tsps Powdered Gelatine
  • 40ml Water

BASE METHOD

  1. Heat the water in a bowl over a simmering saucepan of water, add gelatine and dissolve without allowing it to boil.
  2. Heat the fruit in a separate saucepan for 3 minutes, before removing from the heat and allowing to cool for 5 minutes.
  3. Add the gelatine to the fruit and stir through.
  4. Divide the strawberry jelly between 4 glasses, or bowls, and refrigerate until set.

 

TOPPING METHOD

  1. Heat the water in a bowl over a simmering saucepan of water, add gelatine and dissolve without allowing it to boil.
  2. Place sugar and cream in a pan, heat until sugar has dissolved.
  3. Add the dissolved gelatine and mix well, before also adding the yoghurt and continuing to stir.
  4. Carefully divide between the 4 glasses, onto the set strawberry jelly.
  5. Leave in fridge overnight, or until set.