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.
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.
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.
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.