This recipe is the essence of Wimbledon and celebrates beautiful AVA Strawberries and cream. The velvety texture of a panna cotta goes beautifully with a little crunch from the meringues and is a perfect combination with the strawberries. A little glass of Pimms is a great pairing. Although this year we are missing out on live tennis, we still have the opportunity to re-watch some classic matches, including those 2 famous victories from our very own Sir Andy Murray. It will be a lot more relaxing this time knowing the result in advance!
Recipe created by Jilly McCord
- Makes – 4
- Prep time – 45 minutes (plus 3-4 hours for chilling)
For the Panna Cotta
- 300ml double cream
- 75ml whole milk
- 1 vanilla pod or 1 tsp of vanilla bean paste
- 30g sugar
- 1 leaf gelatine (7g)
Heat the cream and milk in a pan (if using a vanilla pod, scrape the seeds into the mixture and add the skin. If using vanilla bean paste, add just as the mixture reaches boiling point). Once the mixture reaches a simmer, continue to simmer and stir to thicken the mixture a little (this could take 10 minutes)
Add the sugar to the mixture and allow to dissolve.
Soak your gelatine leaf in cold water for a round 3-4 minutes. Remove the milk and cream mixture from the heat and squeeze the water from the gelatine and add to the thickened mixture – stir and dissolve the gelatine. Pass the mixture through a sieve into a pouring jug. Allow to cool a little.
Take 4 pudding (dariole) moulds and lightly oil the inside. Pour the mixture into the moulds and leave to set in the fridge for minimum 4 hours or until set – you still want them to have a little bit of wobble!
- 1 egg yolk
- 100g caster sugar
- Food colouring paste – red or green
Get a clean and dry bowl. Use a hand blender to mix the egg whites until they double in size and you can hold the bowl upside down without it falling out of the bowl. Keep whisking and add the sugar tbsp at a time until you have a thick, glossy mixture.
Line a baking sheet with baking parchment and set the oven to 100C fan.
Take a piping bag and a nozzle, add a little of your colouring paste (red or green is best for this recipe) in 3 or 4 vertical lines. Now add the meringue mixture and pipe small meringues onto the baking sheet.
Place them in the oven for 50 minutes and then turn it off and allow them to cool in the oven.
- 200g AVA strawberries
- 20g sugar
- Lavender syrup (optional)
Cut the strawberries into quarters and place a in a pan with the sugar. Heat gently to release the strawberries juices and dissolve the sugar. Add a teaspoon of the lavender syrup to taste. (you could replace with rose water or orange blossom).
Use a stick blender or food processor to blitz the mixture. Now strain through a sheet of muslin (a pair of old tights would work too!) to get a clear sauce. Taste as you go to check sweetness and flavour.
Remove the panna cottas from the fridge and dip the mould in some boiling water and run a sharp knife around the top to help release it. Take a shallow serving bowl and place it on top of the mould. Flip it upside down and gently tap the top to release the panna cotta.
Take the remaining AVA strawberries and cut them into quarters vertically. Arrange around the panna cotta on the outside of the plate.
Take your meringue kisses and take 5 of these and place them in amongst the strawberries. Add some small basil leaves or mint to decorate.
Put your strawberry sauce in a small jug and pour around and the panna cotta to serve.