Panna cotta with strawberry and salted snaps

Serves 6


For the panna cotta

3 gelatine leaves

300ml / ½ pint double cream

300ml / ½ pint whole milk

50g / 2oz white caster sugar

1 vanilla pod

For the strawberries

400g / 14oz strawberry, hulled and halved, or quartered if very large

1½ tsp arrowroot

50g / 2oz caster sugar



For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream 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. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved, then add the milk. Leave to stand until cooled – the vanilla pods are suspended in the liquid. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.

Toss the strawberries with the sugar in a saucepan. Place over a medium heat and cook for 3-4 mins, Mix the arrowroot with a little cold water and add the mixture a little at a time to the strawberries until the strawberry juices thicken. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.


Salted snaps



25g / 1oz butter

35g / 1 ½ oz soft light brown sugar

good pinch sea salt flakes

2 ¼ tsp plain flour

100g / 3 ½ oz toasted flaked almond



Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.

Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with strawberry panna cotta.


To get ahead: The Pannacotta and topping can be made up to a day ahead and stored in the fridge. The snaps can also be made a day ahead and stored in an airtight container.


To freeze: Not suitable

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