Strawberry and champagne pannacotta

Name: Strawberry and champagne pannacotta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 8 gelatine sheets, each about 11.5cm x 6.5cm; 150g small strawberries; 150 mL rosé Champagne or sparkling wine; 150 g caster sugar; 600 mL double cream; 1 vanilla pod, halved lengthways; 300 mL whole milk

This strawberry and champagne pannacotta is elegant and light - perfect for a dinner party.

By The GH Kitchen TeamPublished: 09 October 2012

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Preparation Notes: Allow time for chilling

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Cal/Serv:

490

Ingredients

8 gelatine sheets, each about 11.5cm x 6.5cm
150g small strawberries
150 ml rosé Champagne or sparkling wine
150 g caster sugar
600 ml double cream
1 vanilla pod, halved lengthways
300 ml whole milk

Directions

1. Step 1
  Put two gelatine sheets into a bowl and cover with cold water. Leave for 5min. Meanwhile, line a 900g (2lb) loaf tin with clingfilm. Slice strawberries and arrangein base of tin.
2. Step 2
  Pour the champagne or sparkling wine into a medium pan and add 25g (1oz) of the sugar. Lift out the gelatine (keep the water bowl) and add to the pan. Heat gently until the gelatine just dissolves, then pour into base of prepared loaf tin - the mixture should just cover the strawberries. Chill until set, about 2hr.
3. Step 3
  Meanwhile, put remaining gelatine into the water bowl and leave for 5min.
4. Step 4
  Rinse pan out and add cream, remaining sugar and vanilla pod. Heat gently, stirring frequently to release the vanilla seeds and dissolve the sugar. Lift gelatine out of water (discard water) and add to the cream mixture. Stir to dissolve. Take off heat and pour in milk. Leave at room temperature for about 2hr. Remove vanilla pod.
5. Step 5
  Take the loaf tin out of the fridge (the champagne mixture should be set - if not, return to the fridge until it is) and carefully pour in the cooled cream mixture. Chill for 6hr, or preferably overnight, until set.
6. Step 6
  To serve, invert the tin on to a serving plate. Lift off tin and peel off clingfilm. Serve pannacotta in slices with Orange Shortbreads.

Per Serving:

Calories: 490
Total carbs: 24 g
Sugars: 24 g
Total fat: 42 g
Saturated fat: 26 g

The GH Kitchen Team

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