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