Name: Strawberry & tarragon panna cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Italian
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 strawberry roughly chopped; 25g icing sugar plus a little extra to taste (optional)

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Strawberry & tarragon panna cotta

Strawberry & tarragon panna cotta

Jane Hornby

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

Plus steeping and at least 6 hrs chilling

A star rating of 3.5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 strawberry

roughly chopped
25g icing sugar

plus a little extra to taste (optional)

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Nutrition: per serving

kcal515
fat42g
saturates26g
carbs29g
sugars29g
fibre1g
protein5g
salt0.1g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 3.5 out of 5.2 ratings

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