Inspired by this month’s famous tennis events, our chef brings you this made-from-scratch pannacotta recipe. Our cool and creamy Italian dessert pairs perfectly with a glass of chilled Prosecco while you enjoy the games from home (or if you’re at Wimbledon this year, our local Strada Wimbledon will be featuring this limited-edition dish during the tennis weeks with a glass of bubbly for £8.95).
Ingredients for 4 servings
· 1 Vanilla Pod
· 6g Leaf Gelatine
· 500 ml Whipping Cream
· 150g Icing Sugar
· 180g Strawberries
· 12g Caster Sugar
· Juice of Half a Lemon
· 4 Amaretti Biscuits
· A small handful of Mint Leaves
Soak the gelatine in cold water and set aside for 10 minutes. Slice the vanilla pod lengthways and scrape out the seeds with a knife.
Pour the cream in to a saucepan and add the vanilla seeds, pod and icing sugar then heat on a low flame (be careful not to bring to the boil!). Squeeze the gelatine to remove any excess water and add it to the cream and vanilla mixture. Stir well until completely dissolved then strain with a sieve.
Pour the mixture into 4 moulds or ramekins (approximately 125 ml each) and place in the fridge for at least 5 hours until set.
When the pannacotta is ready, cut the strawberries and place in a bowl with the caster sugar and lemon juice and gently mix until the sugar has dissolved.
Before serving, dip the mould into hot water for a few seconds then place upside down on a plate to release the pannacotta. Add a scoop of your fresh strawberry mix right beside the pannacotta on each plate and crumble an amaretti biscuit on top of the pannacotta.
Finish with a few sprigs of mint and enjoy!