- 450ml (300ml and 150ml pots) double cream
- 400ml milk (semi-skimmed or whole)
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 20g pack tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 4 sheets leaf gelatine
- vegetable or sunflower oil, for greasing (optional)
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100g golden caster sugar
- 450g strawberry, roughly chopped
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 25g icing sugar, plus a little extra to taste (optional)
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.