Our menu is constantly changing, and this year we see a new addition to our Charity Event menu, an addition perfect for the summer season. With a light and creamy base, topped with the jelly’s distinct summer flavour, this dish is vibrant both visually and in taste.
If you’re entertaining this summer, why don’t you give the recipe a go?
Serves 8
For the Panna Cotta:
300g Whipping Cream
1 Vanilla Pod
150g Caster Sugar
3 Bronze Leaf Gelatine Leaves
300g Natural Yoghurt
300g Double Cream
For the Jelly
500g Strawberry Purée
3 Bronze Leaf Gelatine Leaves
For the Panna Cotta
1) Bring whipping cream, vanilla pod and sugar to the boil
2) Stir in pre-soaked gelatine
3) Pass through a fine sieve into natural yoghurt
4) Cool over an ice bath until cold, but not set
5) Semi-whip the double cream
6) Fold together and fill your moulds
7) Refrigerate until set
For the Jelly
1) Bring strawberry purée to a simmer
2) Add pre-soaked gelatine
3) Once yoghurt is set, pour jelly on top to fill your mould
4) Add garnish of your choice – honey comb, strawberries and mint works perfectly.
Keep your eyes peeled for more recipes!
Images from Shannon Robinson at SLR Photography
The Wild Fork 