Posted: 15th June 2016
Bursting with Summer flavours, our June recipe of the month is here to satisfy your sweet tooth. A delicate and deliciously seasonal strawberry panacotta with creamy vanilla bean ice cream and a sharp passionfruit meringue to top it off.
For the Strawberry Pannacotta –
450ml double cream
400ml whole milk
4 sheets leaf gelatine
vegetable for greasing
100g golden caster sugar
450g strawberries, chopped
25g icing sugar
Put the cream and milk in a pan and slowly bring to the boil, about 10 mins. Set aside to cool.
While the cream and milk mixture is cooling, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds.
Stir the caster sugar into the pan, bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Pour the mixture into the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, then taste for sweetness. Toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for 3-4 secs before turning onto plates.
For the Passionfruit Meringue –
4 passion fruit
2 med egg whites
125g caster sugar
1-2 baking sheets, lined with greaseproof paper
Set the oven to 250°F. Scoop the passion-fruit pulp and seeds out into a bowl (or pan). Heat in a microwave (or over a low heat) until the mixture boils and some of the liquid evaporates and it thickens slightly. Leave to cool.
Whisk the egg whites until stiff and then gradually whisk in the sugar, a spoonful at a time, until about half the sugar is added. Fold in the remaining sugar to make the meringue.
Spoon 6-8 rounds of meringue on to the lined baking sheets. Add a small spoonful of the passion-fruit purée to each and swirl it over the top.
Bake the meringues in the centre of the oven for 1-1¼ hrs or until the meringues are dry. Turn off the oven and leave the meringues to cool in there.
Once they have cooled, place the meringues in an airtight container until serving
Combine your Strawberry Pannacotta and Passionfruit Meringue and top with Vailla Bean Ice Cream, serve!