Panna cotta with poached strawberries and basil
Côtes du Rhône challenged me to create a summer panna cotta recipe to pair with their white and rosé wines.
Côtes du Rhône is more known as an area for red wines, so it was so lovely to try something a bit different, and I was really impressed by the quality and how well the wines paired with the food.
(This recipe was part of a paid Instagram campaign/AD)
Panna cotta with poached strawberries and basil
Ingredients
For the panna cotta
4 moulds
3 gelatine leaves
150ml milk
400ml double cream
65g caster sugar
1/2 tsp vanilla extract
For the strawberries
500g strawberries, hulled and cut into halves
1 1/2 tsp cornflour
30g caster sugar
Method
Soak the gelatine leaves in cool water for a few minutes.
Bring the cream and milk gently to a simmer while mixing the caster sugar in. Once small bubbles have appeared, take off the heat.
Drain the gelatine leaves and add to the saucepan, stirring until they are fully dissolved.
Divide the mixture between the moulds and place in the fridge for at least 4 hours. I prefer to do mine the day before and leave to chill overnight.
While the panna cotta is chilling, toss the strawberries in the cornflour and sugar and place in a saucepan.
Bring to a gentle bubble and cook for 8-10 minutes, until the strawberries have softened and the mixture is juicy.
When the panna cotta has chilled and set fully, take a bowl and some warm water and place the moulds bottom down in the water. Place a plate on the top, flip the plate and mould over and tap gently to free the panna cotta.
Decorate with the strawberries, and garnish with a sprig of basil.
