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Strawberry and clotted cream pannacotta

Published on July 25, 2018
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Mike Griffiths, head chef at The Rising Sun Inn in West Bagborough, shares his strawberry and clotted cream pannacotta recipe


Serves 4

You will need

Double cream 400ml
Milk 100ml
Caster sugar 400g
Leaf gelatine 6g
Fresh strawberries 200g, pureed
Clotted cream 300g

To serve

Fresh strawberries
Broken meringue


  1. Over a low heat, warm the cream, milk and sugar.
  2. Soak the gelatine separately for at least four minutes, then squeeze out the excess water.
  3. Place the gelatine in the pan with the cream mixture and allow to dissolve completely. Do not allow the mixture to boil.
  4. Add the pureed strawberries (save a little for decoration) and remove from the heat, then slowly stir in the clotted cream, ½ at a time.
  5. Pour into ¼ pint moulds and leave to set in the fridge for two hours.
  6. Take out of the fridge and serve garnished with fresh strawberries and broken meringue.

Chef’s tip: ‘Stand the pannacottas in hot water for a few seconds to help them pop out of the moulds,’ says Mike

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