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Strawberry Panna Cotta

Here’s a delicious way to end a summery meal that showcases those beautifully sweet strawberries the warmer weather brings. In fact, you may not need even the full measure of caster sugar the saucy topping calls for: let your berries be your guide. Note that GoodFood Magazine suggests offering Salted Almond Snaps alongside, and the suggestion is an excellent one, putting the entire pudding course right over the top, but feel free to present these delights on their own — we’re certain you’ll be perfectly satisfied!

Strawberry Panna Cotta

For the panna cotta:

1¼ tsp. Knox gelatin granules
16 fl. oz. heavy cream
7 fl. oz. whole milk
4 oz. caster (superfine white) sugar (generous ½ cup)
1 vanilla pod

For the strawberries:

14 oz. strawberries, hulled and halved, or quartered if very large
1½ tsp. cornstarch
2 oz. caster (superfine white) sugar (¼ cup plus 1 tbs.)

For the panna cotta, put the gelatin granules in a small bowl with 1 tbs. warm water to soften. Meanwhile, pour the cream, milk, and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Scrape the softened gelatin into the pan and stir until it dissolves into the mixture. Remove the pan from the heat and leave to stand for 20-30 minutes until cooled and beginning to thicken. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hours.

Toss the strawberries with the cornstarch and sugar in a small saucepan. Place over a medium heat and cook for 4-5 minutes, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

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