Panna Cotta With Gin and Strawberries

6
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and do not include chilling or refrigeration times. NOTE full title of recipe is Panna Cotta With Gin and Honey-Roasted Strawberries."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (273.2 g)
  • Calories 466
  • Total Fat - 23.1 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 101.9 mg
  • Sodium - 322.5 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 3 g
  • Sugars - 35.1 g
  • Protein - 21.6 g
  • Calcium - 716.1 mg
  • Iron - 2 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.3 mg

Step 1

Soak gelatine in cold water for 5 minutes to soften.

Step 2

Place cream, honey and pod and seeds of 1 vanilla bean in a saucepan over medium-low heat and cook, stirring to dissolve honey, and bring to a simmer, then remove from heat.

Step 3

Squeeze excess water from the gelatine and add to cream mixture, stirring to dissolve and then cool to room temperature, then add the buttermilk and stir to combine, and now discard pod and divide among six 250ml (1-cup) serving glasses and chill for 3 hours or until set.

Step 4

When ready to serve, preheat oven to 220°C and place strawberries on a baking tray with extra honey, 1 tablespoon gin and remaining vanilla pod and seeds and roast for 15-20 minutes or until softened and syrupy and cool slightly, then pour over remaining 2 tablespoons gin and serve with panna cottas.

Tips & Variations


No special items needed.

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