Vanilla Panacotta with Strawberries

Method

• 1

  Step 1

  Defrost the strawberries and blend with 50g icing sugar and 1/2 lemon juiced, pass through a sieve and keep in the fridge.
• 2

  Step 2

  Soak the leaf gelatin in cold water until it is soft.
• 3

  Step 3

  Bring the cream and milk to the boil with the scraped vanilla pod and seeds then turn down the heat and allow to simmer for 2 minutes.
• 4

  Step 4

  Add the gelatin leaves and stir until dissolved.
• 5

  Step 5

  Place the pan in a bowl with iced water and cool, stir every 5 minutes until it starts to thicken and the vanilla suspends in the mix rather than sinking to the bottom.
• 6

  Step 6

  Pour into the six moulds and refrigerate for 2 hours.
• 7

  Step 7

  Once it is fully set but still wobbles, place the mould in hot water for 10 seconds, tip it upside down and shake it out onto your clean palm.
• 8

  Step 8

  Place in your bowl and serve with strawberry sauce and some chopped fresh strawberries.