Vanilla Panacotta with Strawberries

Prep Time

125 min

Cook Time





300300 ml Country Range UHT Dairy Whipping Cream

200200 g Country Range Frozen Strawberries

300300 ml full fat milk

3 3 gelatin leaves

8080 g golden caster sugar

1 1 vanilla pod

5050 g icing sugar

½ ½ lemon

12 12 fresh strawberries (garnish)

55 ml strawberry sauce (garnish)

Multiply by
  • 1Defrost the strawberries and blend with 50g icing sugar and 1/2 lemon juiced, pass through a sieve and keep in the fridge.
  • 2Soak the leaf gelatin in cold water until it is soft.
  • 3Bring 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.
  • 4Add the gelatin leaves and stir until dissolved.
  • 5Place 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.
  • 6Pour into the six moulds and refrigerate for 2 hours.
  • 7Once 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.
  • 8Place in your bowl and serve with strawberry sauce and some chopped fresh strawberries.