We love panna cotta - it's the perfect dessert in the summertime and this one makes the most of in-season juicy strawberries.
Replace the rum with elderflower cordial, for an alcohol-free version. If you’re feeling decadent, top with softly whipped cream before serving.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
711
Ingredients
For the jelly
500 g strawberries, hulled weight, chopped
1 1/2 Tbsp. strawberry jam
2 Tbsp. lemon juice
2 Tbsp. caster sugar
1 tsp. vanilla bean paste
3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
60 ml white rum
For the panna cotta
5 sheets platinum-grade leaf gelatine
600 ml double cream
200 ml whole milk
1 tsp. vanilla bean paste
150 g caster sugar
To serve, optional
strawberries
shortbread biscuits, crumbled
Directions
Step 1For the jelly, mix the strawberries, jam, lemon juice, sugar, vanilla and 200ml water in a pan over medium heat. Bring to a bubble and cook until the strawberries are completely mushy. Meanwhile soak the gelatine in cold water for 5min.
Step 2Place a fine sieve over a large jug. Pour in the strawberry mixture and gently help the liquid through with a spoon or spatula (don’t work the mixture too much). Lift gelatine out of water (squeeze out excess) and stir into strawberry juice to dissolve, followed by the rum. Leave to cool slightly before dividing between 6 glasses. Chill for 2hr, or until set.
Step 3Once set, make the panna cotta layer. Soak the gelatine in cold water for 5min. Meanwhile in a medium pan heat the cream, milk, vanilla and sugar, stirring regularly, until hot. Remove from heat.
Step 4Lift gelatine out of water (squeeze out excess) and stir into the hot cream mixture to dissolve. Leave to cool completely, then pour on top of the set jellies. Chill until set, about 4hr.
Step 5Garnish with strawberries and crumbled shortbread, if using, and serve.
Get ahead: Make the panna cottas up to 2 days ahead. Keep chilled.
Per serving:
Calories: 711
Protein: 6g
Fat: 55g
Saturates: 34g
Carbs: 41g
Total sugars: 41g
Fibre: 3g
38 easy dinner party dessert recipes to finish any meal in style
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
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
