Bake of the week: Vanilla panna cotta with strawberries

Method:

1 punnet Scotty Brand strawberries, cut into quarters

250ml milk

250ml double cream

1 tsp vanilla essence

70g castor sugar

3 gelatine leaves

3 tbspn castor sugar

¼ small packet of fresh mint leaves

You’ll need:

Soak the gelatine in cold water until soft, then strain.

Combine milk, cream, sugar and vanilla into a pan and bring to a simmer.

Remove from heat and dissolve the gelatine into the mix using a whisk.

Pour into small moulds and leave in the fridge to set.

To macerate the strawberries, mix with the sugar in a bowl, cover and leave in the fridge for 30 mins. This gives enough time to macerate and extract some of the juices from the fruit.

Once done, rip the mint leaves and mix through the strawberries.

Dip the panna cotta into hot water for a few seconds and demould.

Serve on a chilled plate with a good spoonful of the Scotty Brand strawberries.

Recipe created by multi-award winning Edinburgh brasserie, Dine.