Scott’s Vanilla Panna Cotta

Hi, its Scott here with this week’s recipe and we will soon be in berry season so I thought I would share a vanilla panna cotta recipe for me a good panna cotta is hard to beat with home grown berries weather there fresh, macerated or as a berry compote a creamy panna cotta is the perfect partner for them.

And because we are just coming into the berry season and coming to the end of rhubarb season, I’m pairing this panna cotta with a chilled strawberry, rhubarb and elderflower soup this recipe will make more than what you need for the panna cottas, but it freezes well and it’s also great served on its own chilled with some crumbled up meringue and a drizzle of cream.

So, lets head to the kitchen and hear how its made.   

You can find this recipe and others on the veggrowerodcast.co.uk and on my Instagram page seed to table plot13.

This recipe will serve 6 and you will need.

For the panna cotta

6 leaves of gelatine

200 ml double cream

600ml good quality full fat milk I us un homogenised full fat.

220g castor sugar

1 vanilla pod

And for the soup

360g strawberries

450g chopped rhubarb.

250ml water

50g castor sugar

50g elderflower cordial.

Method

Start by soaking the gelatine leaves in cold water whilst that’s happening add all the other panna cotta ingredients to a sauce and put on a medium heat and bring to a gentle simmer you don’t want to boil the milk mixture. When it’s at a simmer remove from the heat and then remove the gelatine from the cold water and whisk into to the milk mixture.

Then pour the mixture into moulds or glasses I’m using Dario moulds, but any mould or glass will do now chill them in the fridge for at least 4hrs.

Now to the soup.

Start by adding the rhubarb, water, sugar and elderflower cordial to a saucepan and put on a medium heat and cook until the rhubarb has broken down then remove from the heat and add the strawberries and blitz until smooth with a stick blender or in a food processor then chill for at least 4hrs.

Now its ready to serve and enjoy and that’s it from me this week.