Strawberry Panna Cotta

Recipe from What's For Lunch, Honey?


Serves 4

For the panna cotta

200g ripe strawberries, cut into quarters
250g heavy cream
50g icing sugar
3 sheets gelatin

For the balsamic red wine syrup

100 ml balsamic vinegar
100 ml red wine
50g sugar


Hazelnut brittle and pistachios, chopped

For the panna cotta

In a saucepan mix together the strawberries, sugar and cream and on medium heat simmer for approx. 10 minutes.

Soak the gelatin sheets in cold water for 5 minutes.

Using a puréeing machine, purée the strawberry-cream mixture until smooth. If desired, strain the mixture through a sieve. Add the gelatine and stir until dissolved.

Pour into 4 cups or forms and refrigerate overnight.

For the balsamic red wine syrup

Mix together all the ingredients for the syrup in a saucepan and bring to a gentle boil. Reduce heat and simmer until the mixture has reduced to a third, into a thick creamy syrup. Set aside to cool.

Serve the panna cotta drizzled with the syrup and a sprinkling of the nuts, if using.