You will need
Gold leaf gelatine 3g
Vanilla pod 1, sliced lengthways and scraped
Whole milk 50g
Sheep’s milk yogurt or greek yogurt 250g
Good quality white chocolate 100g
Ripe strawberries 500g, washed and cut in half
Lemon juice to taste
Caster sugar 50g
Gold leaf gelatine 2g
Strawberry liquor 100ml, from the sorbet mixture
Strawberries to garnish
Basil leaves to garnish
Ice cream machine (optional)
- For the pannacotta: tightly line the bottom of 4 metal rings (5cm x 4cm) with clingfilm.
- Soak the gelatine in cold water.
- Add the vanilla seeds and pod to the milk and bring to the boil, then remove the gelatine from the water and whisk into the mix. Pass through a sieve onto the yogurt, then combine and pour evenly into the moulds. Set in the fridge overnight.
- For the chocolate: place the chocolate on a nonstick mat and cook in a preheated oven at 170°c for 4 minutes or until just golden brown (it changes colour very quickly). When cool, chop roughly and keep until later.
- For the sorbet: place the strawberries, lemon and sugar in a heatproof bowl and tightly cover with clingfilm. Place over a pan of simmering water for 20-30 minutes, then strain 100ml of the liquid for the jelly and blend the rest in a liquidiser. Pass off (sieve) and adjust with lemon juice if needed and, once cool, churn in an ice cream machine.
- If you don’t have an ice cream machine, place a stainless steel tray in the freezer overnight. Once frozen, pour the strawberry liquor on and scrape with a fork every 30 minutes until firm.
- For the jelly: soak the gelatine in cold water and warm 100ml of strawberry liquor. Remove the gelatine and mix with the liquor, then pass off, allowing to cool slightly. Add an even layer to each pannacotta.
- To plate: lightly blow torch each ring to release the pannacotta. Place the white chocolate, strawberries and basil around, then top with sorbet.