Straw­berry & tar­ragon panna cotta


The sprigs of tar­ragon in the pic­ture are a dead give­away, but if you want to chal­lenge your fam­ily's taste buds, leave them off and ask them to guess where the aniseed flavour is com­ing from. Serves 6 Prep 15 mins plus steep­ing and at least 6 hrs chill­ing Cook 10 mins 450ml dou­ble cream 400ml milk 20g pack tar­ragon 4 sheets leaf gela­tine sun­flower oil, for the moulds 100g caster su­gar 450g straw­ber­ries, roughly chopped 25g ic­ing su­gar, plus extra to taste

1 Put the cream, milk and 4 good tar­ragon sprigs in a medium pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tar­ragon into the cream ev­ery now and again.

2 Mean­while, soak the gela­tine in a bowl of cold water un­til com­pletely soft. Lightly oil the in­sides of 6 x 150ml pud­ding moulds, teacups or ramekins.

3 Stir the caster su­gar into the pan, bring the cream back to a sim­mer, then pass it through a sieve into a jug. Squeeze out as much water as pos­si­ble from the gela­tine, then stir it into the hot milk un­til dis­solved. Pour the mix­ture into the moulds, cool for 30 mins, then cover and chill in the fridge for 6 hrs or overnight.

4 Blend half the straw­ber­ries with the ic­ing su­gar in a food pro­ces­sor un­til smooth. Rub through a sieve, then taste for sweet­ness. Toss the rest of the berries into the sauce. When ready to serve, dip the moulds in hot water for 3- 4 secs be­fore turn­ing the panna cot­tas onto plates. Serve with the sauce, a tar­ragon sprig, and a lit­tle extra chopped tar­ragon scat­tered over, if you like. PER SERV­ING 515 kcals, fat 42g, sat­u­rates 26g, carbs 29g, sug­ars 29g, fi­bre 1g, pro­tein 5g, salt 0.1g

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