Strawberry & tarragon panna cotta

Strawberry & tarragon panna cotta

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Cooking time

Prep: 15 mins Cook: 10 mins Plus steeping and at least 6 hrs chilling

Skill level

Easy

Servings

Serves 6

The delicate green herb adds a subtle fragrant twist to these dainty Italian desserts with set cream and berries

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
515
protein
5g
carbs
29g
fat
42g
saturates
26g
fibre
1g
sugar
29g
salt
0.1g

Ingredients

  • 450ml (300ml and 150ml pots) double cream
  • 400ml milk (semi-skimmed or whole)
  • 20g pack tarragon
  • 4 sheets leaf gelatine
  • vegetable or sunflower oil, for greasing (optional)
  • 100g golden caster sugar
  • 450g strawberries, roughly chopped
  • 25g icing sugar, plus a little extra to taste (optional)

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Method

  1. Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
  2. Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don’t want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
  3. Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
  4. Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.

Recipe from Good Food magazine, June 2013

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karthur's picture

Made this for friends last week, very simple and survived me boiling the heck out of the cream when I was out of the room. Tarragon flavour worked really well with the panna cotta (it is a herb I like), however thought the Strawberries possibly over powered the tarragon flavour.

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