The sun is shining, it’s 22 degrees in Ireland – whoop whoop! This is rare but we are loving it, there is only 1 dessert to have in this heat and that is panna cotta. Irish strawberries are in season and are  perfect to make a simple sauce to accompany your “Italian cooked cream”. We don’t make desserts very often in the Italian foodie house but if we do it’s usually a toss between tirimasu or panna cotta. This dessert is great for a dinner party too as you can pre-make it in a simple glass which looks very classy, keep it in the fridge and add your strawberry sauce just before you serve it.

what you need:

13g gelatine powder or 7 sheets of leaf gelatine

115g caster sugar

750ml single cream

1 vanilla pod

strawberry sauce

250g strawberries

50g sugar

100ml of water or champagne/prosecco

what to do:

 – put your gelatine leaves into a bowl of cold water and leave to soak for 8 – 10 mins. If you are using powder just sprinkle over the water.

 – put the sugar and cream in a pan and cook over a medium heat, open the vanilla pod and add. Heat slowly and keep stirring to dissolve the sugar. Bring almost to the boil but don’t let it boil.

 – remove from the heat and stir in the gelatine leaves, remove the vanilla pod.

 – pour into your glasses or ramekins, cover with cling film and leave to cool for 2 hours in the fridge.

 – to make the sauce, pour your water or champagne into a pot, add the sugar and cook for 8 to 10 mins! Puree your strawberries with a hand blender and add to the pot.

 – serve your panacotta with your strawberry sauce on top with a couple of fresh strawberries…

buon appetitto…

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