- 3 gelatine leaves
- 450ml double cream
- 200ml whole milk
- 150g white caster sugar
- 1 vanilla pod
- 400g strawberries
- 100ml of champagne or sparkling white wine
- handful of blueberries
- springs of fresh mint
- Add the gelatine leaves into a bowl of cold water to soften, this will take about 5 minutes or so, so whilst this is softening, let’s make the panna cotta.
- Pour the cream, milk and 100g of white caster sugar into a pan, split the vanilla pod, scrape out the seeds with the back of a knife or a teaspoon and add the seeds and also the now empty pod to the cream, milk and sugar.
- Heat gently until hot, but do not let it boil. Remove the gelatine leaves from the water, gently squeeze to remove any excess liquid then add the leaves one at a time to the hot cream. Stir until dissolved. Leave to stand for 20-30 minutes until cooled by which time the vanilla pods should be suspended in the liquid. Strain the mixture through a sieve into 4-6 serving glasses (depending on how much you want in each glass!), then chill for four hours (if the weather is very warm, you may need to chill for 5 hours).
- Add the strawberries, the last 50g of white caster sugar and the champagne to a pan and gentle simmer (do not boil!) until strawberries start to break down and sugar dissolves. With the back of a wooden spoon gently mash the strawberries. Once strawberries are slightly mashed and warmed through, leave to cool and then chill until ready to serve.
- Just before serving, add a generous topping of the chilled strawberry mix to each panna cotta, sprinkle on a few blueberries for an extra burst of freshness and decorate with a sprig of fresh mint. Enjoy!