Strawberry Panna Cotta with Cracked Black Pepper

This classic dessert gains an added finishing touch with cracked black pepper, which sits beautifully with the sweetness of the set custard and strawberries.

Ingredients

For the Panna Cotta:

• 450 ml double cream

• 200ml skimmed milk

• 100g caster sugar

• 9g gelatine powder

• 1tsp vanilla extract (or seeds of 1 fresh vanilla pod)

For the strawberry gelée

• 400g fresh strawberries, sliced in half

• 50g caster sugar

• 1 1/2 tsp cornflour

Method

In a small bowl, put 6 tablespoons of warm water. Sprinkle the gelatine powder over, and let sit for 5 minutes without stirring.

In a medium heavy bottomed pan, on medium-low heat, combine the cream, milk, sugar and vanilla.

Heat mixture until steaming and hot, but do not allow to bubble. Stir mixture from time to time. Once sugar is fully dissolved, take off heat and allow to cool for a minute. Add gelatine, then stir thoroughly until the gelatine has fully melted. Set aside and allow to cool.

Once cooled, pour through a fine mesh strainer into ramequins. Refrigerate at least 3 hours to allow to set.

To make the strawberry gelée, in a small saucepan, gently combine the strawberries with the sugar and cornflour, stirring gently with a spoon until they are fully coated.

Put pan on medium-low heat, and continue gently stirring the strawberries, until they soften and glisten, and the juices are released into a thick sauce.

Remove from heart, allow to cool, then refrigerate.

Once panna cotta has set, gently spoon the strawberry gelée over the set custard, adding the juice over.

This dessert can be made up to two days before serving. Just before serving, crack some fresh black pepper over the strawberry gelée.