Together
By Jamie Oliver
Not Too Tricky
serves 12
About the recipe
I love a good panna cotta. These are so utterly easy to make and great for a party. The blend of cream & yoghurt means they're fresh and elegant, and with the combination of delicate fruit and crunchy biscuits to dip each spoonful into, every mouthful is absolute bliss.
Recipe From
Ingredients
3 leaves of gelatine
400ml single cream
100g golden caster sugar
2 teaspoons vanilla bean paste
400g Greek-style yoghurt
400g strawberries
4 tablespoons elderflower cordial
2 sprigs of mint
shortbread or ginger nut biscuits, to serve
Method
GET AHEAD
- Put the gelatine into a small bowl and cover with cold water. Pour the cream into a pan with the sugar and vanilla paste. Place on a medium-low heat until the mixture just starts to bubble, then turn the heat off.
- Remove the gelatine leaves from the water and whisk into the pan until melted, followed by the yoghurt. Once smooth and combined, divide between espresso cups, small glasses or moulds, place on a tray lined with kitchen paper (to prevent them sliding about), cool, cover and leave to set in the fridge overnight.
ON THE DAY
- Hull and halve or quarter the strawberries, depending on their size. Mix with the cordial in a nice bowl and leave to macerate for an hour or so.
- Either serve the panna cotta in their cups, glasses or moulds, or turn them out on to little plates or saucers – the easiest way to do this is by carefully dipping each cup into a bowl of boiling kettle water for 20 seconds, or until you get a wiggle, then place a plate on top and confidently flip out.
- Spoon over some strawberries and syrup, pick over a couple of cute baby mint leaves and tuck in. Delicious with a crumbling of bashed-up biscuits on the side.
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