Combining the classic flavours of clotted cream and strawberries, these individual desserts are the perfect way to round off an al fresco garden party. Creamy vanilla panna cotta is topped with a strawberry jelly and topped with fresh strawberry slices.
3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
175 ml semi-skimmed milk
40 g caster sugar
1 tsp. vanilla bean paste
225 g clotted cream, we used Rodda’s
For the mousse
1 sheet platinum-grade leaf gelatine, see GH Tip
300 g strawberries (hulled weight), plus extra to decorate
50 g caster sugar
2 medium egg whites*
150 ml double cream
Directions
Step 1First make the panna cotta layer. Cover the gelatine with cold water and leave to soak for 5min. Meanwhile, heat the milk and sugar in a pan over low heat, whisking until the sugar dissolves.
Step 2Lift out the gelatine (squeeze out excess water) and whisk into the hot milk mixture to dissolve. Remove pan from heat and whisk in the vanilla and clotted cream (including any crust on the cream), until smooth. Divide between 6 glasses or small pudding bowls. Cool, then chill until set, about 2hr.
Step 3For the strawberry mousse layer, soak the gelatine in cold water for 5min. Roughly chop 225g of the strawberries and heat in a small pan with 1tbsp of the sugar and 1tbsp water, stirring and cooking until the strawberries are mushy. Lift out the gelatine (squeeze out excess water) and stir into the strawberries to dissolve. Blend until smooth. Set aside to cool.
Step 4In a medium bowl, using a handheld electric whisk, beat the egg whites to stiff peaks. Gradually beat in the remaining sugar, whisking back up to stiff peaks. In a separate large bowl, beat the cream until fairly firm.
Step 5Strain the cooled strawberry mixture through a fine sieve into the cream bowl (discard the seeds), and fold in with a large metal spoon. Next fold in the egg whites, being careful to keep in as much air as possible. Finely chop the remaining 75g strawberries and fold in. Divide mousse between the glasses and return to the fridge for at least 2hr, to set.
Step 6To serve, garnish with fresh strawberries.
Get ahead:
Make up to a day ahead. Keep chilled.
GH tip:
The strawberry mouse layer is voluptuous and softly set. If you prefer an airier, firmer mousse, use 2 gelatine sheets in step 3.
Per serving:
Calories: 446
Protein: 5g
Total fat: 38g
Saturates: 24g
Carbs: 20g
Total sugars: 20g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
