1x 400 g punnet fresh strawberriesfrozen will work too
100gsugar
juice of ½ a lemon
Panna Cotta
400mldouble cream
400mlmascarpone
2tspgelatine powder
1tspvanilla paste
120gcaster sugar
Instructions
Panna Cotta
Pour 150ml of the double cream in a wide, shallow dish and scatter the gelatine all over and leave to soak for 15 minutes.
Combine the rest of the cream and sugar in a saucepan and heat gently and bring to boil. Keep an eye on it as it will suddenly rush up!
Take off the heat and add the soaked gelatine and stir.
Add the mascarpone and vanilla paste and whisk the whole mixture for about a minute to combine thoroughly.
You should get a smooth mixture just like homemade custard. Strain if necessary but I don’t think you’ll need to.
Stewed Strawberries
Rinse and chop strawberries in half or quarters, place in a pan, add sugar & lemon juice and simmer everything for about 10 minutes.
We won't be straining the fruit as we're not after coulis, we're using the fruit pieces too.
ASSEMBLY
Take 4 tall wine or champagne glasses and fill them to about 1 inch from the top.
Drop about 2 tsp of the fruit into each glass.
Using the back of a spoon, go right down in the glass and make circles the size of the glass but not quite touching the edge, while slowly moving to the top of the glass. You can repeat this a few times if you're not getting enough swirl.
That's it for now. Place in the fridge for at least 6 hours, or overnight. Keep the rest of the fruit, covered, in the fridge.
Just before serving, top with the remaining fruit sauce and decorate as wished. Mint leaves are always a good contrast. In this picture, I've got borage flowers and mint.
Notes
Needs 6 hours of chilling time.
Can be made 2 days ahead but the stewed fruit will only last a day. You can always make the fruit fresh on the day you're serving, as it's a 15 minute job.