Strawberry Panna Cotta
A delicious Italian dessert recipe.
One of three strawberry recipes from Stephanie Moon; see also Strawberry Shortcake and Strawberry Soup.
Serves: 4 | Difficulty: Easy
Method
Strawberry and Apple Compote
- Boil the apple, strawberries and sugar together until the apple has softened.
- Allow this to go cold, then place a layer at the bottom of each shot glass.
Pana Cotta
- Boil the milk with the split vanilla pod, dispersing the seeds throughout the milk.
- Once it has boiled take off the heat, add the squeezed gelatine leaf and mix in with a wooden spoon until melted.
- Remove the vanilla pod.
- Next, whisk in the mascarpone and allow it set until sloppy in the fridge.
- Spoon into the shot glasses on top of the strawberry and apple compote.
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Ingredients
Strawberry and Apple Compote
- 4 shot glasses
- 1 Ampleforth dessert apple, peeled and finely chopped
- 8 strawberries, hulled
- 1 tablespoon sugar
Pana Cotta
- ¼ pint of milk
- 80g mascarpone cheese
- 1 large plump vanilla pod
- 1 sheet of gelatine soaked in water
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