Make like the professionals with this delicious dessert recipe, as served at the award-winning Lambert Arms in Oxfordshire
Make like the professionals with this delicious dessert recipe, as served at the award-winning Lambert Arms in Oxfordshire
Serves: 8-10 people
Ingredients: 1 litre double cream 100ml semi skimmed milk 4 gelatine leaves 400g strawberries 2 tsp caster sugar 10 x 150 ml moulds or ramekins
Method: 1. Puree strawberries with sugar in a food processor, pass through a fine colander, leave to rest for 10-15 minutes in fridge.
2. Slowly bring cream and milk to the boil, take off and add gelatine leaves, slowly mixing for 5 minutes.
3. When gelatine has dissolved, pass the cream mix through a fine colander, leave to cool at room temperature.
4. Add strawberry mix (puree), mix well until smooth. You may need to add a little more sugar to taste.
5. Pour mixture into the moulds or ramekins. Leave in the fridge for 2-3 hours to set.
6. Once set, gently place the mould or ramekin into hot water to loosen the Panacotta. Tip upside down to release from the mould.
7. Serve with vanilla ice cream and fresh mint.
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