Pannacotta with strawberry soup
As seen on 'Paddock To Plate' TV show on Foxtel
20 minutes prep.
10 minutes cooking
- 12 strawberries, hulled and cut into small dice
- Baby basil leaves and strawberry flowers (optional), to serve
- 360 ml milk
- 85 gm castor sugar
- Scraped seeds of 1 vanilla bean
- 6 gold strength gelatine leaves, softened in cold water for 5 minutes
- 360 gm thick natural yoghurt
- 500 gm strawberries, hulled and halved
- 80 gm castor sugar
- 80 ml port or dessert wine, such as Sauternes
- To make the vanilla pannacotta, warm the milk, sugar, vanilla bean and seeds in a saucepan over low heat until hot, but not boiling. Squeeze the excess water from the gelatine, stir into the hot milk mixture to dissolve, then pour into a bowl placed over ice and whisk occasionally until cooled to room temperature (5-10 minutes).
- Whisk in the yoghurt to combine, then pour into six 125ml-capacity dariole molds that have been greased or sprayed with vegetable oil and refrigerate overnight to set.
- To make the strawberry soup, combine the halved strawberries, sugar and port in a bowl and leave in a warm place for 1 hour, then refrigerate overnight.
- Strain the mixture through a sieve without pressing down on the strawberries (discard the solids) then refrigerate the soup until required.
- To serve, use your fingers to gently pull the edges of each pannacotta away from the mold and break the vacuum, upturn gently onto serving plates and remove the molds. Scatter the strawberry dice around, pour over the strawberry soup and serve scattered with baby basil leaves and strawberry flowers (if using).
- Strawberry flowers are very attractive and are classified as edible, however they are not sold commercially due to the fact that if the flower is picked no fruit will form.
- Other edible flowers are just as gorgeous, or baby basil leaves to perfect the dish!