White chocolate panna cotta
1.2L thickened cream
Finely grated zest of 1 lemon
2 vanilla beans, split, seeds scraped 3 titanium-strength gelatine leaves* 150ml milk
250g good-quality white chocolate, chopped
85g icing sugar, sifted Mint leaves, to garnish
250g punnet strawberries, hulled, quartered
2 tbs sifted icing sugar
2 tbs aged balsamic vinegar
Place 900ml cream in a saucepan with the lemon zest, vanilla pods and seeds. Place the pan over medium heat and bring to just below boiling point. Reduce heat to medium-low and simmer for 5-10 minutes until reduced by a quarter, then remove from the heat.
Meanwhile, soak gelatine in milk for 5 minutes to soften. Squeeze gelatine to remove excess liquid, then stir leaves and chocolate into the warm cream mixture until dissolved. Strain through a sieve into a bowl and chill over ice, stirring occasionally, until thickened but not set.
Using electric beaters, lightly whip the remaining 300ml cream and icing sugar until soft peaks form. Fold the whipped cream into the cooled cream mixture. Divide among ten 150ml cappuccino cups or dariole moulds, then refrigerate for 4 hours or overnight until set.
One hour before serving, for the strawberry sauce, place half the berries in a food processor with the icing sugar and balsamic vinegar and puree until smooth. Toss remaining strawberries in the puree, then chill until ready to serve.
Turn out each panna cotta onto a plate, then serve with the strawberries and puree, garnished with mint leaves.
* From gourmet food shops. Always check packet for setting instructions.