Strawberry & Tarragon Panna Cotta
This delightful recipe combines the silky smooth texture of panna cotta with the vibrant flavors of fresh strawberries and aromatic tarragon. The creamy dessert is infused with the subtle herbal notes of tarragon, creating a refreshing and elegant treat. Topped with a luscious strawberry sauce, this panna cotta is a perfect balance of sweetness and herbaceousness.
— Constant Cookbook
Ingredients
- 450ml (300ml and 150ml pots) double cream
- 400ml milk (semi-skimmed or whole)
- 20g pack tarragon
- 4 sheets leaf gelatine
- vegetable or sunflower oil , for greasing (optional)
- 100g golden caster sugar
- 450g strawberries , roughly chopped
- 25g icing sugar , plus a little extra to taste (optional)
Instructions
- Put the cream, milk and 4 good tarragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and again.
- Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly grease the insides of 6 x 150ml pudding moulds or, if you don’t want to turn out the puddings, just have 6 teacups or ramekins ready on a flat tray.
- 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. Add a little chopped tarragon to the strawberry sauce, then spoon over or around the wobbly creams. Garnish each panna cotta with a tarragon sprig, if you like.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 515 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.1 milligram of sodium
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