The Best Vanilla Panna Cotta with Strawberries and Thyme.

Vanilla Panna Cotta must be one of the easiest desserts to make, but perhaps harder to get exactly right. Success depends on using the best ingredients and taking care to blend them perfectly. Read on to learn just how to do that.

This is a great summer dessert, and the garden is beginning to bear fruit. So, I’ve decided to marry the flavours of our strawberries from the polytunnel with the fresh thyme which is blooming with flowers at the moment.

But don’t worry if you don’t have your own strawberries, a quick trip to the pick your own will do nicely. Shop bought thyme will be fine but do use fresh and not the dried variety.

Working with gelatine.

We are using leaf gelatine which is a better-quality product that the powdered type found in supermarkets, and I think easier to work with. One thing to watch out for, the leaf gelatine found in supermarkets is often cut down into small sections. The full leaf is much larger, and as recipes count the leaves, this can be a disaster. I buy my gelatine online and if you look around you will find that is offered in three types.

Bronze gelatine, this is the lowest quality and can sometimes have a bit of an aftertaste.

Silver gelatine, this is the type I use. It’s an economic and reliable option.

Gold gelatine, the best and purest form of gelatine, used by top restaurants, great if you can afford it.

It should be noted that gelatine is made from meat products, often pork. This of course is not suitable for everybody. If meat products are out of the question, you can use Agar Agar. This is a seaweed-based thickener Ideal for vegetarians.

The gelatine I am using is beef based and also a halal product so ticks several boxes and works perfectly. If you need a product like this Amazon is a good place to look.

You will need.

• Chopping board and knife
• Small saucepan
• Heatproof spatula
• Scales
• Measuring spoons
• 2 1lt glass bowls
• 1 large bowl
• Fine sieve
• 4 x 120ml moulds
• Ice or frozen ice pack

Vanilla Panna Cotta.

Serves 4.

• 250ml                          Double Cream
• 150ml                          Milk
• 1 ½ leaves                   Gelatine
• 25g                              Caster Sugar
• 3/4                               Vanilla Pod

The Strawberry and Thyme syrup.

Vanilla Panna Cotta, making the base.

Preparation

Making the Panna Cotta and the syrup can all be done the day before. Leaving the only things to be done on the day, been adding the strawberries, and serving the panna cotta

Measure out the gelatine then place it into a bowl of very cold water to soak and soften.

Pour the double cream into one of the 1lt bowls and put to one side.

Take the vanilla pod and using a small knife split the pod open longways. Flip the knife over and using the back gently scrape out the seeds. Put both the shell of the pod and the seeds into a small pan then pour the milk over the top.

Infusing the Vanilla.

Bring the milk to the simmer then add the sugar giving the pan a stir to make sure its dissolved.

Lift the gelatine from the bowl of water and give it a light squeeze to remove and water clinging to it. Add the gelatine to the pan and stir again, it should melt instantaneously.

Remove the pan from the heat, then strain the contents of the pan into the double cream, mixing well to combine them together. Make sure you have captured any vanilla seeds lurking in the bottom pan. Cover the bowl containing the Panna Cotta and put the pan to be washed.

Preparing the moulds.

I am serving this dinner party style using moulds. But if this is too much messing about for you there is nothing wrong in setting the panna cotta in small dishes. The fruits and syrup can then be served on top. Its quicker and tastes just as good.

Take the moulds you are using, I use IKEA tea lights, or Dariole moulds, but almost anything will do. Using you finger run just a little vegetable oil in and around the inside of the mould. This will make the unmoulding a little quicker. Make sure the oil you are using is a tasteless variety. Turn the moulds over onto a sheet of kitchen paper to let any excess oil drain away.

Setting the Vanilla Panna Cotta.

The Panna Cotta must now be chilled until it begins to thicken before we pour it into the moulds. This is because if we simply let the thin mixture set in the moulds. All the vanilla seeds will all fall to the bottom of the mould spoiling the texture of the dish.

Set the bowl of Panna Cotta into a large bowl filled with cold water. Adding some ice or an ice pack will help speed up the process. Keep an eye on the Panna Cotta, giving it a stir from time to time. As soon as the mix begins to set and coats the back of the spoon, its time to fill the moulds and set them into the fridge to fully set.

Strawberry and Thyme syrup.

While the Panna Cotta is setting in the fridge give the pan you used a good wash out then pour in the water and sugar. Using a vegetable peeler remove two strips of lemon zest then squeeze in the juice. Don’t worry about the pips, we will strain the syrup later.

Bring the pan to the simmer, and let it cook for 30 seconds before removing from the heat. Now take the thyme and give the syrup a stir with the herb. Have a taste and if you want more thyme flavour give it another dunking, they taste again.

This is a wonderful way of adding the flavour of herbs to a sauce but remaining in control of the result. Just adding the herb and leaving it in the liquid will produce strong flavours which can overpower a dish.

When you are happy with the flavour strain the syrup into a bowl, cover and leave to cool completely.

Vanilla Panna Cotta, Serving.

When you are ready to serve the dessert, wash, hull and half the strawberries. Add the fruit to the syrup with a pinch of thyme leaves. Toss the strawberries in the syrup then leave to stand for ten minutes. The sugar syrup will draw some of the juices from the fruit and the syrup will become a delicate red tone.

To unmould the Panna Cotta, hold the mould on its side and using the tip of a small knife, release the panna cotta from the edge of the mould. You should see the contents fall away letting air into the mould. Hold the mould in one hand, and the plate in the other. Steadily bring the two together and the Panna Cotta will fall onto the plate. If it’s a little off centre, tilting the plate will let the Panna Cotta gently slide to centre it.

Don’t panic as you see the dessert droop and wobble on the plate. That’s exactly what we want. A good Panna Cotta should be light and delicate. If it stands tall and proud, you have used too much gelatine.

Arrange the strawberries around the mousse then pour the syrup over the fruit and you’re ready to serve.

F.A.Qs

Enjoy Life!

John.

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