Double wibble wobble: Helen Goh's recipe for strawberry jelly panna cotta
Prep 10 min
Chill 6 hr+
Cook 1 hr 20 min
Makes 6
For the strawberry layer500g strawberries, washed and hulled, plus extra for serving200g caster sugar
40ml lemon juice
1 vanilla bean pod2 tsp almond oil, or sunflower oil3 leaves platinum-strength gelatine
For the panna cotta layer300ml double cream
100ml milk
50g caster sugar
2 leaves platinum-strength gelatine
Put the strawberries in a food processor and pulse a few times until coarsely chopped. Transfer to a medium saucepan and add 50ml water, the sugar and the lemon juice. Split the vanilla pod, scrape out the seeds (save these for the panna cotta) and put the empty pod in with the strawberries. Put the pan on a low heat and cook, stirring gently, for about two minutes, until the sugar dissolves. Turn up the heat to medium-low and simmer, stirring occasionally, for about 10 minutes.
Strain the mixture through a fine sieve set over a bowl, allowing it to drip naturally – avoid pressing the pulp, because that can cloud the jelly (if your sieve is small, work in batches). You should end up with about 400ml strawberry juice (save the strained pulp to stir into yoghurt for breakfast).
Meanwhile, lightly oil six dariole moulds or small glasses (150-200ml) with a paper towel dabbed in almond or sunflower oil, and put on a tray.
Soak the gelatine leaves in very cold water for five minutes. Warm the strained strawberry juice (do not let it boil), squeeze the excess water out of the gelatine, then stir the leaves into the warm juice until dissolved. Divide the jelly between the moulds (about 60ml each) and refrigerate for about three hours, or until just set.
Once the jelly has set, make the panna cotta layer. Combine the cream, milk, sugar and reserved vanilla seeds in a small saucepan. Heat gently, stirring, until steaming (do not boil), then take off the heat. Soak two gelatine leaves in cold water for five minutes, then squeeze out the excess water and stir into the warm cream until fully dissolved. Cool for 20 minutes, stirring occasionally.
Carefully pour about 60ml of the panna cotta mixture over the set strawberry jelly. Refrigerate for at least three hours, or overnight, until set.
When ready to serve, run a small knife around the edge of each mould just enough to break the seal. As air slips in, a soft bubble should form between the panna cotta and the mould. Invert on to serving plates, wait patiently and the panna cotta should release in one smooth, satisfying sigh. Serve immediately, garnished with the extra strawberries.
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